1 tablespoon grapeseed oil, plus 1 teaspoon 6 tablespoons Parsnip Puree, recipe follows 6 1/2 ounces Port Wine Fig sauce, recipe follows Chervil sprigs or chives, for garnish 1 tablespoon cinnamon 1 tablespoon clove 1 tablespoon fennel seeds 1 tablespoon star anise 1 tablespoon Szechwan peppercorns 1/2 pound brown mission figs, stem removed, cut in 1/2 2 tablespoons sliced shallots
1 cup tawny port wine 2 tablespoons currant jelly 3 juniper berries 2 ounces red wine vinegar 1 tablespoon finely sliced chives 3 ounces tawny port 3 tablespoons fig puree 3 ounces unsalted butter 1/2 pound parsnips, peeled, sliced 1ounce heavy cream 2 ounces unsalted butter Salt and white pepper Instructions: Season sea scallop on top and bottom with salt and five spice. Score foie gras medallion, season with salt and white pepper.
In a very hot saute pan, add 1 tablespoon of the grapeseed oil and heat until just starting to smoke. Add scallops, sear on 1 side until crust forms, turn, sear until crust forms, cook until medium in center of scallop.
Simultaneously, in another very hot saute pan, add 1 teaspoon grapeseed oil, allow to smoke. Add the foie gras and sear until crust forms on both sides, golden brown to medium dark brown, keep center foie gras rare to medium rare, about 1 minute per side. Remove foie gras from pan, place on paper towel to absorb excess oil. Warm parsnip puree in saute pan over low heat.
Spoon 1 tablespoon warm parsnip puree in center of warm plate. Ladle or spoon port wine fig sauce around parsnip puree. Place scallop on parsnip puree. Place foie gras medallion on scallop, sprinkle sel gris on foie gras. Optional garnish may be a sprig or chervil or chives. In hot saute pan with no oil, place all whole spices to roast. Roast spices until browned evenly, stirring constantly, cook spices evenly allowing oils and flavors to intensify. When thoroughly browned to the \just before burned\ point, remove from pan and allow to cool. When cooled, either grind in coffee or spice grinder or mash with mortar and pestle. Preheat the oven to 325 degrees F.
In a medium size saucepot, combine all puree ingredients except chives. Mix well, and cover with foil. Place in the oven for approximately 1 1/2 hours, until figs are very tender and liquid has reduced by 1/2.
Remove from oven, puree cooked figs in food processor on medium speed, pulsing until chunky texture is achieved. Texture should be similar to cooked oatmeal, not too chunky, not too smooth, small chunks are okay. Remove from processor and allow to cool.
Add chives. Fig puree may be stored in airtight container in refrigerator for up to 6 weeks.
In medium saucepot, bring the tawny port wine to a simmer and allow to reduce by 1/2. volume. Whisk in the fig puree and lower the heat. Add the butter, cut into small pieces, whisking over low heat until butter emulsifies and sauce is creamy. Season with salt and white pepper. Reserve sauce warm. Do not allow sauce to cool as butter will solidify and if reheated, sauce will break. In medium saucepot, cover parsnips with water, add pinch of salt, bring to boil, reduce heat to a simmer until parsnips are fork tender. Drain parsnips and reserve cooking liquid. Place parsnips in blender; add butter and 1-ounce of cooking liquid. Puree, add heavy cream and puree again until very smooth. Scrape down sides of blender with spatula. Add salt and white pepper, to taste. Texture should be very smooth with no lumps. Allow to cool, reserve. ","[Pinot Noir, Syrah, Barolo, Tempranillo]" 43087,"Crispy Cajun Shrimp and Cheesy Grits 4 tablespoons butter 1 cup creamed corn
4 scallions, whites sliced, greens reserved
Kosher salt and freshly ground black pepper 2 cups chicken stock
1 cup milk
1 cup old-fashioned yellow grits
2 ounces pepper jack cheese, grated
2 ounces sharp Cheddar cheese, grated
1 quart neutral oil, for deep-frying One 18-ounce package frozen popcorn shrimp
Cajun Butter, recipe follows 1 teaspoon smoked paprika 1 teaspoon sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter
Instructions: Heat 2 tablespoons of the butter in a saucepan over medium heat until melted. Add the corn and scallion whites and saute for 5 minutes. Season with salt and pepper. Add 1 cup water. Using an immersion blender, blend the mixture until smooth. Add the stock and milk and bring to a simmer. Slowly rain in the grits while whisking vigorously. Bring to a simmer and keep at a light simmer while stirring constantly, about 15 minutes. Add the cheese and remaining 2 tablespoons butter and whisk until smooth. If the grits are too tight, add a bit more water to loosen them up. Season to taste. Meanwhile, heat the oil in a heavy-bottomed pot until a deep-frying thermometer registers 350 degrees F. Fry the shrimp until crispy, 3 to 5 minutes. Drain on a paper towel-lined plate. Toss the hot crispy shrimp with the warm Cajun Butter. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.
Mix the paprika, sugar, cayenne, celery seed, garlic powder, onion powder, oregano, thyme, salt and pepper together in a bowl. Heat a 12-inch nonstick skillet over medium heat. Put the spice mixture in the skillet and toast to waken up the flavors, about 3 minutes. Add the butter and melt until foamy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43088,"Latkes Three Ways: Beet, Sweet Potato and Sunchoke 1 medium beet, peeled, or 1 medium sweet potato, peeled, or 2 large sunchokes, peeled 1 medium russet potato, peeled
1/2 small yellow onion
1 large egg, lightly beaten
1 heaping tablespoon all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons grapeseed oil
Sea salt
Chive Sour Cream, recipe follows Roasted Lemons, recipe follows Applesauce, for serving, optional Mint, for garnish
1 cup sour cream 1 tablespoon minced chives
1 tablespoon minced mint
Kosher salt
1 lemon, thinly sliced into rounds 1 tablespoon olive oil
Kosher salt
Instructions: For the latkes: Grate the beet, sweet potato or sunchokes into a medium bowl. Grate the potato and onion into the same bowl. Transfer the mixture to a cheesecloth or clean kitchen towel and squeeze out all of the liquid. Really squeeze hard! The more moisture you can get out now, the crispier the latkes will be. In a medium bowl, mix together the squeezed-out mixture with the eggs, flour, kosher salt, and pepper until thoroughly combined. In a medium nonstick skillet, heat 2 tablespoons of the grapeseed oil over medium-high heat. Divide the latke mixture into equal portions. Place 3 latkes in the skillet at a time. Keep them spaced out and don't overcrowd. I like to press down a little with the spatula to flatten the latke a bit after flipping to get it a little thinner, so that it's extra crispy. Fry until golden and crispy around the edges, 2 to 3 minutes. Carefully flip the latkes and fry the second side until crisp, pressing down with a spatula as it cooks, another 2 to 3 minutes. When the latkes are done and dark golden all over, place on a paper towel lined plate and season with sea salt. Repeat with the remaining 2 tablespoons grapeseed oil and latke mixture. Transfer to a serving plate. Serve with either Chive Sour Cream, Roasted Lemons, applesauce, or all three, and mint. In a medium bowl, combine the sour cream, chives, mint, and a generous pinch of salt. Mix thoroughly and set aside. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the lemon slices in a single layer on the baking sheet, drizzle with the olive oil, and season with the salt. Roast until lightly golden, about 5 minutes. Set aside. ","[Pinot Noir, Sauvignon Blanc, Vermentino, Albari?o]" 43089,"Blueberry Pie 1 stick unsalted butter, chilled and cubed, plus 1 tablespoon for pan 5 cups all-purpose flour, plus more for rolling dough 2 teaspoons granulated sugar 2 teaspoons kosher salt 1 cup shortening, chilled and cubed 1/2 to 2/3 cup, plus 2 tablespoons ice water
5 cups blueberries, discard any small or overly soft berries 2 tablespoons all-purpose flour, sifted 1/2 stick unsalted butter, cut into small cubes 1 cup granulated sugar 1 pinch kosher salt 1 lemon, zested and juiced 12 to 14 ounces good quality blueberry jam 1/2 cup granulated sugar 1/4 cup water 1 orange, juiced Vanilla ice cream, for serving Instructions: Coat the pie tin with 1 tablespoon of butter. Clear and clean off a large, flat surface. Lightly flour the area.
Crust:
Combine the flour, sugar and salt in a food processor and pulse to combine. Pulse in the shortening and 1 stick of the butter. Add some of the ice water and continue to mix until it looks like wet sand. Scrape down the sides of the bowl before adding more water and pulse again until it just comes together into a ball.
Put the dough on the floured surface and roll it into a ball. Cut in half. Reserve the second half. Using a rolling pin, roll out the first half, until its at least 4 to 5 inches wider than the 9-inch pie tin, about 1/4-inch thick. Gently roll the dough onto your floured rolling pin and lay the dough into the pie tin. Press it into the bottom and the sides of the tin. Refrigerate until ready to use.
Roll the second half of the dough larger than the pie tin for the top of the pie. Gingerly lay it on a baking sheet and refrigerate it until filling is ready.
Filling:
In a large bowl, combine the blueberries, flour, butter, sugar, salt, lemon zest and juice. Mix to blend. Stir in the jam and set aside.
Preheat the oven to 425 degrees F. Remove the pie pan from the refrigerator and pour in the filling.
Remove the top crust from the refrigerator and fold it onto the rolling pin. Lay the dough over the top of the pie. Trim the overlapping edges to a 1 1/2-inch overhang. Tuck the edges of the top crust under the edges of the bottom crust, this eliminates the need for an egg wash. Pinch the top to make the edges fluted and sealed all around the pie. Use a pastry cutter or small knife to cut an opening in the center of the top crust.
Put the pie in the center of the oven and bake, undisturbed, for 15 minutes. Lower the heat to 350 degrees F and bake for an additional 30 minutes.
While the pie is baking, combine the sugar, water and orange juice in a small saucepan over low heat. Simmer gently to reduce by about half and coats the back of a spoon.
Open the oven door and slide the rack out slightly. Pour the mixture over the pie and into the opening in the top of the crust. Lower the oven temperature to 325 degrees F and cook for an additional 10 minutes.
Remove the pie from the oven and allow it to cool completely before slicing. Serve alongside a scoop of vanilla ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 43090,"Fried Beef Dumplings 1/2 pound ground chuck 4 scallions, thinly sliced 3 tablespoons low-sodium soy sauce (recommended: Kikkoman) 3 tablespoons water, plus 3 tablespoons 1 beaten egg 1 package pot sticker wraps (recommended: Dynasty, Gyoza/Potsticker wrappers) Instructions: In a large bowl, place ground beef, scallions, 3 tablespoons water and soy sauce together. Mix ingredients until combined. Place small spoonfuls of the filling onto the dumpling wrappers. Using your fingers, wet the edges of the wrappers with beaten egg and \pinch and press\ the edges to seal. Preheat a large nonstick frying pan. Once skillet is hot, carefully place the dumplings into the hot frying pan; cook undisturbed for 3 minutes. Add 3 tablespoons of water and cover pan. Reduce heat to medium and cook until water evaporates, about 5 minutes A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 43091,"Green Bean Casserole 2 tablespoons unsalted butter, plus more for the baking dish 1/2 cup chopped onions 2 cups sliced mushrooms One 10.5-ounce can cream of mushroom soup 1 cup heavy cream 1 cup shredded white Cheddar Kosher salt and freshly ground black pepper One 16-ounce bag frozen cut or French-style green beans, thawed One 2.8-ounce can fried onion rings Instructions: Melt the butter in a large skillet over medium heat. Add the onions and cook for 2 minutes. Add the mushrooms and cook until golden, 4 to 5 minutes.
Stir in the soup and cream and bring to a simmer. Add the Cheddar and season with salt and pepper. Stir in the green beans and toss to coat.
Butter a 1 1/2-quart baking dish, spoon in the green bean mixture and top with the fried onions. Bake until bubbly, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43092,"Hot Smoked Salmon with Grilled Peach and Basil Vinaigrette and Grilled Peach Quesadillas 4 large ripe peaches, halved and seeded 1/2 red onion, sliced 3 tablespoons minced basil 2 tablespoons fresh lemon juice 6 ounces rice wine vinegar 1 tablespoon honey 9 (6-inch) tortillas 4 large ripe peaches; peeled, seeded and sliced 1/2-inch thick 1 red onion, sliced very thin 2 jalapeno peppers, seeded and sliced thin 1/4 cup basil chiffonade 1/4 cup cilantro 2 1/2 cups grated havarti cheese cl powder 4 (10 ounce) salmon fillets, 2 inches thick 2 tablespoons lime juice 2 tablespoons honey 1/2 teaspoon chipotle powder Salt and pepper, to taste Instructions: Grilled Peach Vinaigrette: Place peach halves over medium hot grill for 10 minutes, turning once. Remove from the grill and place in blender. Grill onion slices for 6 minutes, turning once. Remove from grill and place in blender. Add basil, lemon juice, vinegar and honey to blender and blend until smooth. Grilled Peach Quesadillas: Lightly oil (brush or spray) both sides of tortillas. Place tortillas on grill over medium low heat and crisp one side for about 2 to 3 minutes. Remove from heat. Place 6 tortillas crisp side up. Divide the cheese, peaches, onions, jalapenos, basil and cilantro equally, and spread evenly, among the 6 tortillas. Stack half of these tortillas on top of the remaining half. Top with a final layer of the 3 remaining tortillas with the crisp side placed down on the inside. Sprinkle cl powder on the outside of the tortillas and place on the grill, cl side down. Grill until golden brown, about 3 to 4 minutes. Sprinkle cl powder on top of the tortillas and turn. Grill the other side for 3 to 4 minutes until golden brown and the cheese is melted. Cut each quesadilla into 4 wedges. Hot Smoked Salmon: Mix lime juice, honey, and chipotle powder in a small bowl to form marinade. Place salmon in shallow pan and pour marinade over. Allow to sit for 15 minutes. Build a smokey fire by adding smoked hickory chips to medium hot coals. Place salmon on grill and close the top. Cook for 5 minutes and then turn and cook for 5 minutes more with the top closed. Remove the salmon and serve with a small bunch of watercress, peach vinaigrette and quesadillas. ","[Pinot Noir, Sauvignon Blanc, Vermentino, Gavi]

" 43093,"Baked Brie 1/4 wheel Brie 4 tablespoons honey Instructions: Preheat the oven to 350 degrees F. Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt. Serve with crackers. ","[Chardonnay, Riesling, Gewrztraminer]" 43094,"Scrambled Eggs with Chorizo 4 ounces Mexican chorizo, removed from casing 8 large eggs, lightly beaten 3 medium scallions, thinly sliced for garnish 3 tablespoons roughly chopped fresh cilantro leaves Sour Cream, for garnish Instructions: Heat a medium nonstick pan over medium heat and add chorizo. Cook, using the back of a spoon to break it up, until cooked through, about 2 to 3 minutes. Add eggs and cook stirring occasionally, until set, about 3 more minutes. Serve garnished with scallions, cilantro, and sour cream. ","[Rioja, Tempranillo, Garnacha]" 43095,"Chairman Mao's Cherry Cola Skirt Steak 1 1/2 hanger or skirt steaks (I prefer hanger steak for the kidney flavor) 2 ounces canola, vegetable, or corn oil, plus more for frying 2 ounces rock candy 3 ounces moutai or Chinese grain alcohol 4 ounces rice cooking wine 10 garlic cloves, chopped 1 large onion, chopped 1 tablespoon prepared horseradish (traditionally, people use ginger, but I use horseradish which goes better with red meat) 4 ounces soy sauce, plus 2 ounces dark soy sauce 2 ounces fermented sweet rice sauce (available at any Asian grocery) 3 cups water 2 cups cherry cola 2 hu yieh leaves (dried lotus leaves) 8 Chinese buns (gwa bao, a white folded bun from any Chinese grocer) Instructions: The order of operations is to cut the skirt steak into 3-inch chunks. Add the oil to a large skillet over medium heat. Add the beef and brown for 2 minutes on each side. Remove from the pan and let drain in a colander. While it's draining, lightly rinse the inside of the skillet with warm water, wipe with paper towel, then put back on the stove. Make sure skillet is dry on inside so the oil doesn't pop. Coat the skillet with oil and add the rock candy. Let it melt for 1 minute or until halfway melted on medium heat. Add the browned beef and stir until caramelized. Remove the skillet from the heat, add moutai and ignite with a long kitchen match. Let it flame for 10 to 15 seconds then return the skillet to the heat. Add the rice wine, garlic, onion, horseradish, 4 ounces of soy sauce, and the fermented rice sauce. Let simmer for 2 minutes and then add 2 cups of the water. Let simmer for 5 minutes, then skim the foam off the top. Add the cherry cola and let boil, uncovered, on high heat for 10 minutes. Stir in the remaining cup of water and cover. Cook until tender, usually another 50 minutes. About 20 minutes before serving, set up a bamboo steamer. Put the dried lotus leaves in steamer and put the 8 buns on top. Steam until soft, but still firm, usually 3 to 5 minutes. Roughly chop the beef. You don't want to chop it fine, you just want nice bite-sized pieces like chopped brisket. Stuff each bun with the beef and some onions from the pot. Transfer the lotus leaves to a serving platter and arrange the buns on top. The large leaves give off a nice aroma and looks cool. It's good party presentation for serving. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 43096,"Broiled Flank Steak with Tomato-Scallion Relish 1 flank steak (about 1 1/2 pounds) Extra-virgin olive oil, for rubbing steak pluse 1 tablespoon 1 tablespoon herbes de Provence Kosher salt Freshly ground black pepper 3 ripe medium tomatoes 1 bunch scallions, trimmed 8 whole garlic cloves, unpeeled 1/4 cup extra-virgin olive oil 1 tablespoon balsamic or red wine vinegar 1/4 teaspoon Worcestershire sauce Salt and freshly ground black pepper Toasted crusty bread, for serving Instructions: Position a broiler pan on the rack closest to the broiler and preheat to high. Rub the steak lightly with some olive oil and sprinkle with the herbes de Provence and salt and pepper, to taste. Put the whole tomatoes, scallions, and garlic cloves in a large bowl, drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated. Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and broil until the steak is brown but still tender to the touch and the vegetables are charred, 5 to 6 minutes. Turn the steak and the vegetables and broil another 5 to 6 minutes, until the steak is medium rare (an instant-read thermometer inserted crosswise into the side of the steak registers 130 degrees F) and vegetables are charred. Transfer the steak and vegetables to a cutting board. For the relish: Core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1/4 cup or so of the olive oil, the vinegar, and the Worcestershire sauce. Season with salt and pepper, to taste. Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish and toasted bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 43097,"Giant Shrimp in Habanero Sauce 1 ounce olive oil 4 garlic cloves, minced 3 shallots, chopped 1/2 onion, minced 1 habanero cl, minced 1 whole tomato, peeled 3 bay leaves 6 epazote leaves 3 branches fresh thyme 7 mint leaves 1-ounce orange liqueur 1-ounce tequila 8 ounces whipped cream Salt and freshly ground black pepper 30 to 36 jumbo shrimp, shelled and de-veined Instructions: Serving suggestions: sliced roasted tomatoes and onions, Champagne vinegar dressing, various herbs and spices Preheat a grill. Heat the olive oil in a medium saute pan over medium-low to medium heat. Add the garlic, shallots, and onion and saute for 2 minutes. Add the habanero cl and tomato and saute for 1 minute. Add the herbs and saute for an additional minute. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, immediately add the orange liqueur and tequila. Stir, remove from the heat, and then add the whipped cream. Season, to taste, with salt and pepper. Grill the shrimp for a couple minutes on each side until just cooked through; be careful not to overcook. Place 5 or 6 shrimp on each serving plate and top with the habanero sauce. Garnish with 1 thick slice each of roasted tomato and onion topped with Champagne vinegar dressing and the herbs and spices of your choice. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 43098,"Cherry Tomatoes with Buttermilk Blue Cheese Dressing 1/2 cup crumbled blue cheese 1/2 cup buttermilk 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice Kosher salt and freshly ground black pepper 1 bunch fresh chives, minced 2 pints yellow cherry tomatoes, or red grape tomatoes, or both Instructions: To prepare the dressing, place the blue cheese, buttermilk, and olive oil in a medium bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives. Set aside. Wash the tomatoes, and pat dry with a paper towel. Slice each tomato in half lengthwise and season with a pinch of salt. Add the tomatoes to the dressing mixture and toss to combine then garnish with freshly ground pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43099,"Coconut Macaroons 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1 teaspoon pure vanilla extract 2 extra-large egg whites, at room temperature 1/4 teaspoon kosher salt Instructions: Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43100,"Make-Ahead Grilled Chicken 6 pieces chicken, a combination of breasts and thighs (skin on, bone in) Extra-virgin olive oil, for brushing Kosher salt and freshly ground black pepper Instructions: Preheat the oven to broil.
Brush the chicken all over with oil and sprinkle with salt and pepper. Broil for 10 minutes; flip the pieces and broil until cooked a little less than medium well, another 10 minutes.
When ready to finish the chicken, prepare a grill for high heat.
Grill the chicken until the skin is crispy and has a good char, no more than 5 minutes per side (the center of the breasts should register 165 degrees F).
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43101,"Asparagus with Mustard Dressing 1 pound asparagus Dressing 2 tablespoons dashi (recipe above) 4 tablespoons soy sauce 2 tablespoons rice wine vinegar 1/2 tablespoon mustard 1 teaspoon grated lemon zest Instructions: Blanch asparagus in large quantity of salted water and refresh. Pat dry and cut stalks in to 1-inch sections. In a bowl combine dashi, soy sauce, vinegar, mustard and lemon zest. Mix asparagus with dressing just before serving. Garnish with julienned lemon rind ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43102,"Penne with Spinach Sauce 1 pound whole wheat or multi grain penne 3 garlic cloves 2 ounces goat cheese 1 ounce reduced fat cream cheese 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 ounces fresh baby spinach leaves 2 tablespoons freshly grated Parmesan Instructions: Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes. Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside. Meanwhile, place the remaining spinach leaves in a large bowl. Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 43103,"Purple Smoothie Pops 2 cups plain Greek yogurt 2 cups frozen blueberries
2 cups frozen mixed berries (or frozen strawberries)
1/4 cup honey
1 banana, peeled
1/4 head red cabbage
1 cup cranberry or grape juice (or any deep red/purple juice)
Instructions: Add the yogurt, frozen berries, honey, banana and cabbage to a blender. Then pour in the juice and blend until smooth! Pour into ice-pop molds and stash them in the freezer until totally frozen. Remove and eat as required! ","[Syrah, Zinfandel, Malbec, Petite Sirah]" 43104,"Saag Paneer 2 pounds fresh baby spinach, washed and stems trimmed 1/4 cup Ghee, recipe follows 1/2 pound cubed paneer cheese 2 yellow onions, finely chopped 3 garlic cloves, minced 1 teaspoon freshly grated ginger 1 teaspoon Curry Powder, recipe follows 1/2 cup buttermilk 1/4 cup plain yogurt Salt 1 pound unsalted butter 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 teaspoon fennel seeds 1/2 teaspoon whole cloves 1/2 teaspoon mustard seeds 1 tablespoon cardamom seeds 1 tablespoon whole black peppercorns 2 dried red chiles, broken in pieces, seeds discarded 1 tablespoon turmeric Instructions: Bring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender. Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside. Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside. Return the skillet to the heat and saut the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt, to taste, and serve with steamed basmati rice and/or flat bread. Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly. Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 43105,"Raspberry Cream Tartelettes 1 stick unsalted butter, at room temperature 1/4 cup sugar 1 teaspoon vanilla extract 1 egg yolk 1 1/4 cups cake flour 1 basket of raspberries 1/4 cup raspberry jam 2 teaspoons Kirsh or Framboise 1 cup cream 2 tablespoons sugar 1 basket raspberries Instructions: For the dough: Beat butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Pulse the mixer on and off to incorporate the flour. Scrape the dough onto a piece of plastic, wrap and chill it until firm. Roll the chilled cookie dough 1/8-inch thick on a floured surface. With a floured fluted cutter, cut the dough into 24 disks. Line 24 tartelette pans (2 1/2 inches with straight edges) with the disk of dough. Fill the tartelettes with dried beans and bake at 325 degrees about 20 to 25 minutes, until pale golden. Remove beans and immediately invert the tartelette and allow to cool. Remove from pans and arrange on a clean, paper covered pan. For the filling: Whisk jam and Framboise in a small bowl, fold in the berries. Spoon the filling into each tartelette shell. Whip the cream with the sugar until it holds its shape. Pipe a rosette of the whipped cream onto each tartelette, using a pastry bag fitted with a 1/2-inch star tip. Place a raspberry or two on each rosette. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43106,"Vegetable Chunk Salad 1/2 pint cherry or grape tomatoes, halved 1 large red or green bell pepper, cut into bite-size chunks 1/2 red onion, chopped 1/2 European (seedless) cucumber, cut into bite-size chunks 2 ribs celery, cut into 1-inch pieces 1/2 yellow squash, cut into bite-size pieces 3 tablespoons to 1/4 cup extra-virgin olive oil, a couple of glugs 2 tablespoons (about 2 splashes) red wine vinegar 1 teaspoon sugar 1 teaspoon dried Italian seasoning Coarse salt and pepper Instructions: Combine chopped vegetables in a medium bowl. Place oil, vinegar, sugar, and Italian seasoning in a small plastic container with a lid. Secure lid and shake dressing vigorously for 1 minute. Pour dressing over salad and toss. Season salad with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43107,"Roasted Potato Wedges 2 russet potatoes, scrubbed well 3 tablespoons olive oil 1 teaspoon Neely's BBQ seasoning Kosher salt and freshly ground black pepper 2 tablespoons finely chopped fresh parsley 1 tablespoon sliced green onions Instructions: Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F. Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with BBQ seasoning, salt, and pepper. Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time. Remove from the oven and toss with fresh herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43108,"Barbecued Ribs 1/4 cup vegetable oil 1 small red onion, diced (1 cup) 2 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1 teaspoon lime zest 1 tablespoon finely grated ginger 1/3 cup cider vinegar 1/2 cup tomato paste 1/2 cup honey 2 tablespoons Dijon mustard 1/3 cup soy sauce 1/4 cup fresh orange juice 4 racks country ribs (8 to 10 pounds) Instructions: Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick. Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator. Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. Serve with extra barbecue sauce on the side. ","[Zinfandel, Cabernet Sauvignon, Malbec, Shiraz]" 43109,"Jerusalem Artichoke Soup with Lemon And Saffron 2 medium onions, 1/2-inch dice 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 1 1/2 pounds Jerusalem artichokes, peeled and quartered 4 cups chicken broth Salt, pepper 10 to 12 blanched almonds 2 tablespoon water Pinch saffron 1/2 lemon, juiced 2 tablespoons chopped fresh Italian parsley, with stems Instructions: Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Roasted Cauliflower with Harissa and Pine Nuts 1 head cauliflower, broken into florets 2 tablespoons olive oil 1/4 cup harissa 1" 43110,"Seared Tuna with Tian of Provencal Vegetables 1/3 cup extra-virgin olive oil 1 teaspoon chopped fresh thyme 1/4 teaspoon minced garlic 1 1/2 teaspoons fine sea salt 1/4 teaspoon freshly ground black pepper 1 pound red bell peppers, roasted, peeled, seeded, and sliced into 1-inch wide strips 12 ounces fresh plum tomatoes, cut into 1/8-inch thick rounds 8 ounces zucchini, cut into 1/8-inch thick rounds 8 ounces Japanese eggplant, cut into 1/8-inch thick rounds 6 (6-ounce) portions fresh tuna steaks, cut about 2 1/2-inches thick 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 1/2 cup Tomato Confit, recipe follows 1/3 cup Garlic Confit, recipe follows 1/3 cup water 1/2 teaspoon fine sea salt 1/8 teaspoon freshly ground pepper 2 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh parsley 1 teaspoon chopped fresh thyme 1 pound ripe plum tomatoes, peeled, halved, and squeezed to remove seeds 1 teaspoon fine sea salt 6 garlic cloves, peeled 2 (3-inch ) sprigs fresh rosemary 1 1/2 cups olive oil, or as needed 1 cup whole, peeled garlic cloves 1 cup olive oil, plus more as needed Instructions: For the vegetable tian: Preheat the oven to 350 degrees F. Lightly oil a 9 by 13-inch ceramic or glass baking dish. In a small bowl, combine the oil with the thyme, garlic, salt, and pepper.
Arrange half of the vegetables in rows in the dish, interspersing the different types until the bottom of the dish is covered. Drizzle with half of the oil mixture. Make a final layer of mixed vegetables, and drizzle with the remaining oil mixture. Cover the top of the vegetables with lightly oiled parchment paper. Bake until the vegetables are tender, about 40 minutes.
Remove the vegetable tian from the oven, keep warm in a warm place, and increase the oven temperature to 450 degrees F.
For the tuna: Season the tuna with the salt and pepper. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook, turning once, until seared on both sides, about 2 minutes. Uncover the tian and place the seared tuna fillets on top of the vegetables, spacing them evenly. Bake, uncovered, until the tuna is rare to medium-rare, about 5 minutes. Spoon equal amounts of the sauce in the centers of 6 warmed plates. Using a wide spatula, lift portions of the tuna and vegetables and transfer to the plates. For the sauce: Place the tomato confit, garlic confit, water, salt and pepper in a blender and process on high speed. With the machine running, drizzle in the oil and blend until the sauce is emulsified, about 1 minute. Transfer to a medium bowl and stir in the parsley and thyme. Set aside at room temperature Place the tomatoes in a colander and toss with the salt. Let drain at room temperature for 2 hours. Pat the tomatoes dry with paper towels. Preheat the oven to 250 degrees F. Place the tomatoes, garlic, and rosemary in a nonreactive 2-quart saucepan. Add enough oil to cover the tomatoes. Cover the saucepan and bake until the tomatoes are very tender, but not falling apart, about 3 hours. Drain, discard the garlic and rosemary, and set the tomato confit aside for the sauce. (The tomato confit can be prepared up to 3 days in advance, covered and refrigerated.) Place the garlic cloves and 2 cups cold water in a small saucepan and bring to a boil over high heat. Drain. Repeat the procedure 2 more times. Return the drained garlic cloves to the saucepan and add the oil. Bring to a bare simmer over very low heat. Cook until the garlic is tender, about 40 minutes. Cool completely. Transfer to a 1-pint canning jar, add enough oil to cover the garlic, and seal. (The garlic confit can be prepared up to 3 weeks in advance, covered and refrigerated.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43111,"Raisin-Caper Salsa Verde 1 cup golden raisins, roughly chopped 1/2 cup washed, salted button capers (regular capers fine if button not available), roughly chopped 1/2 cup roughly chopped flat-leaf parsley 1/2 cup finely chopped shallots 1 lemon, juiced, plus a pinch grated rind Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil Instructions: Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43112,"Summer Salsa with a Shot 1 clove garlic 2 teaspoons kosher salt, plus additional for seasoning 4 medium ripe tomatoes, cored and diced 1/4 medium red onion, finely diced 1 jalapeno, stemmed and minced (with seeds for more heat) 1/4 cup chopped fresh cilantro 1 to 2 tablespoons silver tequila (optional) White corn tortilla chips, for dipping Instructions: Smash the garlic clove, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Mix the garlic, tomatoes, onion, jalapeno, and cilantro in a serving bowl. Add the tequila, if desired, and season with the remaining salt, adding more to taste if necessary.
Serve immediately or cover with plastic wrap and set aside for 1 hour at room temperature. Serve with the tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 43113,"Parsnip-Potato Latkes With Cinnamon Applesauce 3 pounds mixed red apples, unpeeled 1 lemon 1 cinnamon stick 1/2 pound (about 2) Yukon gold potatoes, peeled 1/2 pound (about 4) parsnips, peeled 1/2 medium onion 1 clove garlic, minced 2 large eggs 2 tablespoons chopped fresh parsley 2 tablespoons minced fresh chives 3 tablespoons all-purpose flour Kosher salt and freshly ground pepper Peanut or vegetable oil, for frying Instructions: Make the applesauce: Cut the apples into 1-inch pieces. Remove 3 wide strips zest from the lemon with a vegetable peeler; transfer to a saucepan and squeeze in the lemon juice. Add the apples and cinnamon stick, cover and cook over medium heat until soft, 15 to 20 minutes. Uncover and increase the heat to medium high. Continue to cook, mashing and stirring the apples, until they thicken, 10 to 15 minutes. Remove the cinnamon stick, then pass the apples through a food mill or puree in a food processor. Set aside until ready to serve. Meanwhile, make the latkes: Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater. Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper. Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment. Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side. Drain on paper towels and season with salt while hot. Serve with the cinnamon applesauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43114,"Ghostly Pumpkin Pudding 1 package gelatin 2 cups whole milk 1 cup sugar 6 large egg yolks (reserve 2 whites for topping) 1/4 teaspoon ground cinnamon 1/4 teaspoon fine salt 1 (15-ounce) can pure pumpkin puree 2 large egg whites 1/3 cups sugar 1/2 teaspoon cream of tartar 1 pinch fine salt Small candy, for eyes Instructions: For pudding: Put 1 tablespoon of cold water in a large bowl. Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl. Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes. Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed. Whisk in pumpkin until combined and completely smooth. Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours. For topping: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes. Spoon topping onto puddings in the shape of a ghost. Decorate with candy eyes and refrigerate until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43115,"Strawberry Filling 4 cups fresh strawberries, stems removed 1 cup rum 4 cups sugar, divided 1 to 2 tablespoons orange zest, to taste Instructions: Cut and slice 4 cups fresh strawberries and add to a medium bowl. Add 1 cup rum and 2 cups sugar and stir to combine. Let mixture sit overnight covered in the refrigerator. Remove strawberries from the refrigerator and place in a medium saucepan. Add the remaining 2 cups of sugar and the orange zest and cook over low heat for about 20 minutes. ","[Riesling, Moscato, Vin Santo]" 43116,"Orange Blueberry Muffin Tops 1 1/2 sticks (12 tablespoons) salted butter, softened 3/4 cup granulated sugar
1 large egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 cup buttermilk
Zest of 1 orange plus 2 tablespoons orange juice 1 cup fresh blueberries
1 cup confectioners' sugar
Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well. Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined. Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely. In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43117,"Dark Chocolate-Dipped Pretzels 1 1/3 ounces dark chocolate (60% to 70% cacao), finely chopped 24 mini pretzels Instructions: Line a baking sheet with wax or parchment paper. Put the chocolate in a small microwave-safe bowl and microwave 30 seconds. Stir, then microwave 30 more seconds. Stir until the chocolate is melted and smooth. Dip each pretzel halfway into the chocolate, then place on the wax paper. Refrigerate until set, about 15 minutes. Per serving (6 pieces): Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 0 mg; Sodium 150 mg; Carbohydrate 13 g; Fiber 1 g; Protein 2 g Photograph by Jonathan Kantor ","[Malbec, Syrah, Cabernet Sauvignon, Merlot]" 43118,"Warm Mushroom Salad 1/2 cup STAR Extra Virgin Olive Oil 1 1/2 lbs. mushrooms, wiped clean with a damp towel and sliced 1/4 cup chopped shallots 1/4 cup STAR Balsamic Vinegar 3 Tbs. each chopped fresh basil and Italian parsley Salt and pepper 1/4 cup toasted pine nuts Instructions: In large skillet, heat olive oil over high heat. Add mushrooms and shallots and saute until mushrooms begin to brown, about 6 minutes. Add vinegar and stir to deglaze pan. Remove from heat. In a large bowl, whisk remaining oil and vinegar. Add parsley and basil and toss to combine. Season to taste with salt and pepper. Serve warm, sprinkled with pine nuts.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43119,"Spiced Pumpkin Seeds Nonstick cooking spray, for spraying the parchment 1/2 cup lightly packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
Pinch of cayenne pepper
1 large egg white
2 cups salted pumpkin seeds
Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. In a small bowl, combine the sugar, cinnamon, allspice, cumin and cayenne. In a large bowl, beat the egg white until frothy. Stir in the pumpkin seeds, then add the sugar mixture and toss until the seeds are completely coated. Spread the seeds out on the prepared baking sheet. Bake until crispy, 20 to 25 minutes. Let cool completely. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43120,"Pickle Coleslaw 1/2 cup honey 1/2 cup rice wine vinegar 2 tablespoons mayonnaise 1 tablespoon spicy mustard 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 head (2 pounds) green cabbage, thickly sliced (about 12 cups) 1 small red onion, thinly sliced 1 cup Chinese celery or celery leaves, roughly chopped Your favorite pickles, chopped, plus juice, optional Instructions: Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.) Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 43121,"American Chopped Salad 1/2 cos lettuce, washed 1/2 red onion 5 tomatoes 1/2 cucumber 2 tablespoons extra-virgin olive oil 1/2 a lemon, juiced Splash white wine vinegar Pinch salt and freshly ground black pepper Instructions: To make the salad, chop everything together into mouth-sized pieces. Make a well in the middle of the salad and put in all the dressing ingredients then mix up. It's that complicated! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43122,"Asian Chicken Noodle Salad One 16-ounce package rice noodles 1/3 cup minced fresh cilantro
1/3 cup minced fresh mint
3 tablespoons chopped salted peanuts
4 scallions, thinly sliced
2 breasts rotisserie chicken, cut into cubes 2 medium carrots, cut into ribbons
1/2 English cucumber, diced
1/4 cup plus 2 tablespoons soy sauce 3 tablespoons fish sauce
3 tablespoons honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 cloves garlic, grated
1 jalapeno, minced
Instructions: For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly. Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl. Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 43123,"Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut 2 1/3 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon fine salt 1 1/2 cups white sugar 1/2 cup canola oil 2 eggs 1 1/2 cups whole milk 1/2 teaspoon coconut extract Chocolate Ganache Filling, recipe follows Caramel Buttercream Frosting, recipe follows 3 ounces shredded coconut, for garnish 1 cup semisweet dark chocolate 1/2 cup heavy whipping cream 8 ounces unsalted butter 1 cup plus 1 pound unsalted butter, room temperature 1 cup heavy cream 1 cup brown sugar 1 cup white sugar 1 tablespoon vanilla extract 6 cups powdered sugar Instructions: Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners. Sift together flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add oil to the mixture until fine crumbs are formed. Add the eggs, milk, and coconut extract and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes. Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking. To assemble, core each cupcake with an apple corer to create a pocket for the filling. Put the Chocolate Ganache Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with the filling. Put the Caramel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Pipe the frosting on top of the cupcakes in a circular motion until completely covered. Once frosted, dip the cupcakes in a bowl of the toasted coconut and serve. Melt the ingredients in a saucepan over low heat. Stir the mixture constantly until melted and smooth. Be careful not to burn. Remove from the heat to cool completely. Stir 1 cup butter, heavy cream, brown sugar, white sugar, and vanilla together in a microwave-safe dish. Microwave at 1 to 2 minute intervals, stirring between intervals. The caramel will be thick and bubbly when done. The caramel must sit and cool completely in order to incorporate into the buttercream. In the bowl of an electric stand mixer with a whisk attachment, whip the remaining 1 pound butter until creamed. Add the powdered sugar and 1/4 cup cooled caramel and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43124,"Filet Mignon with Blender Bearnaise 1 large end piece of beef tenderloin (about 3lbs), tied and trimmed extra-virgin olive oil kosher salt and freshly ground black pepper 1 bunch fresh tarragon 2 shallots, minced 1/4 cup champagne vinegar 1/4 cup dry white wine 3 egg yolks 1 stick butter, melted Salt and pepper to taste Instructions: Preheat oven to 400 degrees F. Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast-iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An internal thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting. Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Blend yolks and bearnaise reduction together. With the blender running, add one third of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon, season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce. Yield: 4 servings Prep Time: 25 minutes Cook Time: 35 minutes ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 43125,"Chicken and Mushroom Fried Rice 2 tablespoons vegetable oil 1 large egg, beaten 2 boneless skinless chicken thighs, cut into 1/2-inch pieces Kosher salt 1 1/2 cups thinly sliced stemmed shiitakes 1 teaspoon finely grated fresh ginger 1 teaspoon Shaoxing wine or dry sherry 1 teaspoon soy sauce 3 cups cold cooked long grain white rice 2 teaspoons toasted sesame oil Thinly sliced scallions, for serving Instructions: Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate. Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43126,"Creme Brulee Pie 3 tablespoons cornstarch 1 2/3 cups heavy cream 1 (14-ounce) can sweetened condensed milk 3 egg yolks, beaten 1 tablespoons butter 1 tablespoon vanilla extract 1 (9-inch) pastry shell, baked and cooled 1/4 to 1/3 cup sugar Sweetened whipped cream, to garnish Instructions: In a heavy saucepan, dissolve the cornstarch in the cream; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat add butter and vanilla. Pour into pastry shell and chill for 2 or more hours. Top with sugar and brown under the broiler. Garnish with sweetened whipped cream around the edge. Refrigerate leftovers. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 43127,"Greek Salad 2 heads romaine lettuce 1 (6-ounce) feta cheese block, soaked in warm water 1 cup kalamata olives, pitted 2 green peppers, seeded and julienne 2 red onion, julienne 1 bunch flat-leaf parsley, leaves only 6 Roma tomatoes, seeded and small diced 1 cup red wine vinegar 1/2 cup extra-virgin olive oil Salt and pepper Instructions: Remove the outer leaves of the romaine, reserve for the salad mix. Save the hearts to put the completed salad in. Shred the outer leaves of the lettuce, and add to a mixing bowl with 1/2 the cheese and all of the remaining ingredients. Season with salt and pepper. Arrange the lettuce hearts on a serving platter. Fill the leaves with some of the salad, and put the rest of the salad in the center of the serving tray. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43128,"Creamy Horseradish Sauce 1/2 cup or the last bits of mayonnaise 1/4 cup prepared horseradish
2 tablespoons stone-ground mustard
2 tablespoons or the last bits of cherry peppers, finely diced
1 tablespoon honey Kosher salt and freshly ground black pepper Instructions: In a medium bowl, whisk together the mayonnaise, horseradish, mustard, cherry peppers and honey in a small bowl. Taste and season with salt and pepper as needed. Use for topping steak or any favorite protein. ","[Chardonnay, Riesling, Gewrztraminer]" 43129,"Flour Tortillas 2 1/2 cups all purpose flour Scant 1/2 cup vegetable shortening (3 1/2 ounces) 1 teaspoon salt 1 cup warm water Instructions: In the bowl of a heavy duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 43130,"Souffle of Dover Sole with Crab, Ginger and Lemon Grass 4 (6-ounce) pieces of sole fillet Salt and pepper to taste 2 tablespoons melted butter 2 cups vegetable stock 1-inch piece ginger, roughly chopped 2-inch piece of lemon grass, roughly chopped 1 tablespoon heavy cream 1 tablespoon unsalted butter Salt and pepper to taste 1 (6-ounce) piece of sole fillet 1 egg yolk 1 whole egg 1/4 cup heavy cream Salt and pepper to taste 4 egg whites 2 ounces crab meat 8 drops lemon juice 12 grapefruit segments 4 sprigs of chervil Instructions: Make the sole: Lightly score the skin side of the sole fillet to keep the sole from the shrinking. Season sole with salt and pepper and brush with the melted butter. Turn sole on its side, and form a circle, skin side in, with the fillets. Secure with a toothpick. Place on a lightly greased non-stick baking tray. Refrigerate until needed.
Make the sauce: Combine the vegetable stock, ginger and lemon-grass. Reduce by half. Add heavy cream and butter. Season with salt and pepper. Strain sauce. Keep warm in a small saucepan.
Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and pepper. Puree until smooth. Whip egg whites until stiff peaks form. Fold egg whites into puree. Layer crab meat and souffle mixture into sole circles, starting with the crab. Use half an ounce of crabmeat total per sole fillet. Squeeze lemon juice over crab during layering. Place souffles in a preheated 375 degree oven for 7 minutes. Souffle should be golden brown. Assemble the dish: Using a spatula, carefully remove the souffle to a serving plate. Spoon sauce around edge of plate. Garnish each plate with three grapefruit segments and sprigs of chervil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43131,"Spinach Rockefeller 1 pound trimmed spinach 1 ounce chopped garlic 2 ounces olive oil 2 ounces anise-flavored liqueur Salt and freshly ground black pepper 8 ounces heavy cream 4 ounces Parmesan 30 oysters, on the half shell Instructions: Preheat the oven to 400 degrees F. Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43132,"Savory 3-Cheese Quiche 1 (9-inch) prepared pie shell (unbaked), recipe follows 1 cup grated Swiss 1/2 cup grated marbled jack 3 tablespoon grated Romano, plus 1 tablespoon 1/2 cup chopped medium onion 1 cup fresh broccoli florets 1 1/2 cup sliced fresh mushrooms 1/4 teaspoons dried marjoram 1/2 teaspoon dried basil 1/4 teaspoon salt 1/2 teaspoon garlic powder 3 eggs 1 cup milk 1/2 cup half-and-half 7 or 8 cherry tomatoes 1 cup flour 6 tablespoons butter flavored shortening 1/2 teaspoon salt 1/4 teaspoon sugar 3 tablespoons cold water Instructions: Preheat oven to 425 degree F. Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell. Cut the cherry tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean. Blend together with pastry blender until crumbly (like coarse cornmeal). Add cold water, 1 tablespoon at a time, mixing with a fork until mixture will hold together. Handle as little possible. Wrap in plastic wrap in a \patty\ and chill for at least an hour. Roll out between Saran Wrap with very little flour. Place carefully in a pie plate, being careful not to stretch dough. Trim the edges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43133,"Snails In Hot Sauce 2 cups snails (escargots) 1 teaspoon salt
1 teaspoon pepper
Herbes de Provence, to taste 1 long red cl
1/2 onion, chopped
4 cloves garlic, chopped
1 liter (1 quart plus 2 ounces) white wine
1 cup tomato sauce
2 tomatoes, chopped 10 grams (about 1/2 ounce) Spanish chorizo, chopped
10 grams (about 1/2 ounce) Serrano ham, chopped
1 bay leaf
5 grams (about 1/4 ounce) almonds
5 grams (about 1/4 ounce) hazelnuts
Hot paprika
Instructions: Wash and boil the snails until the \goo\ or mucus comes up. Strain and boil them again in fresh water, adding the salt, pepper, some herbes de Provence and the whole cl. Meanwhile, make the sauce. Cook the onion and 3 cloves garlic, stirring occasionally, until golden, then add the wine and simmer to reduce. Add the tomato sauce and tomatoes. Add the chopped chorizo, Serrano ham and bay leaf and cook down for another 5 minutes. Add the snails with their water (the 2nd boil- not the 1st boil) and cook for 20 minutes. In a blender, whizz the almonds, hazelnuts and remaining clove garlic. Add the mixture to the pan. Season with the paprika and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 43134,"Tofu Ranchero Vegetable oil, to saute 16 ounces tofu, diced 6 cups diced mixed vegetables (recommended: onion, green bell peppers, zucchini, carrots, and mushrooms) 2 cups salsa 8 corn tortillas Jack cheese, shredded Instructions: In a hot saute pan coated with oil, saute the tofu and vegetables until al dente, about 6 to 8 minutes. Add the salsa and cook the mixture until it is hot. Serve the tofu ranchero over a corn tortilla and top it with shredded cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 43135,"Margherita Pizza 2 tablespoons sugar 1 tablespoon extra-virgin olive oil, plus more for greasing 1/2 teaspoon active dry yeast
5 1/2 cups \00\ pizza flour, such as Caputo
2 tablespoons kosher salt
Two 28-ounce cans whole peeled tomatoes, packed in puree Kosher salt Fine semolina, for dusting 1 pound fresh mozzarella, thinly sliced
16 fresh basil leaves
Olive oil Instructions: For the dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes. Mix the flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes. Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour. Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours. For the sauce: Remove each tomato from the can and reserve 3 cups of the puree. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse). Place the tomatoes in a food processor and pulse until just crushed but not pureed. (Alternatively, crush the tomatoes by hand or pass them through a food mill.) Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of puree and some salt. For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes. Working in four batches, dust a ball of dough heavily with semolina. Using your fingertips, press the dough from the center out, into a 10-inch circle, about 1/4-inch thick, leaving a 1-inch thick crust around the edges. Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around crust in a circular motion (like you would turn a steering wheel) until the dough in the center is stretched to about 1/8-inch thick. Repeat for the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel. Spread each pizza with about 1/2 cup sauce evenly over center of the dough, distribute a quarter each of the cheese and basil leaves, and drizzle with oil. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Serve hot. Enjoy! ","[Chianti, Barbera, Dolcetto, Aglianico]" 43136,"Avocado Flan 1 cup half-and-half 1/2 cup whole milk 1 egg 1 egg yolk 2 ounces cream cheese, at room temperature 1 1/2 Hass avocados, peeled and pitted 1 1/2 teaspoons salt 1/8 teaspoon freshly ground black pepper Corn Relish, recipe follows 1 cup fresh or frozen and thawed corn 2 tablespoons chopped fresh cilantro leaves 2 tablespoons chopped red onion 1/2 lime, juiced Salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. In a blender, combine the half-and-half, milk, egg, egg yolk, cream cheese, avocados, salt and pepper. Blend until smooth. Pour the mixture into 4 (4-ounce) ramekins. Arrange the ramekins in a glass baking dish, and add enough hot water to come halfway up the sides. Cover the baking dish with foil. Bake until the custard is set, about 1 hour. Remove the flans from the oven. Cool to room temperature then refrigerate for 1 hour. Bring the flans to room temperature for 30 minutes before serving. Top with corn relish and serve. In a small bowl, combine the corn, cilantro, red onion, and lime juice. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 43137,"Strawberry Vinaigrette 1/2 cup Smucker's? Strawberry Sugar Free Preserves 2 tbsps. balsamic vinegar 1 1/2 tsps. Dijon mustard 1/4 tsp. ground black pepper 1/4 cup water 1/4 cup Crisco? Pure Canola Oil or 1/4 cup Crisco? Puritan Canola Oil with Omega-3 DHA Salt and black pepper, to taste (optional) Instructions: WHISK together preserves, vinegar, mustard, pepper and water in medium bowl until thoroughly blended. Gradually whisk in oil. Season to taste with salt and additional black pepper, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43138,"Chicken Under a Brick 1 whole fryer chicken, about 3 pounds 1 lemon, juiced 2 sprigs rosemary, leaves picked 3 to 4 sprigs thyme leaves, leaves picked, or 1/2 teaspoon dried thyme 1 large clove garlic 1 teaspoon kosher salt 1/2 teaspoon paprika 1/4 cup good olive oil Instructions: Remove first 2 wing joints, backbone, and breastbone from chicken (or have your butcher do this). Rinse chicken well and pat dry; place in a container just large enough to hold it, skin side down. Pour lemon juice over chicken and turn over completely to coat both sides.
Finely mince rosemary, thyme, and garlic together on a cutting board with the salt. Transfer to a small bowl or measuring cup and add paprika. Pour in olive oil and mix well. Pour half of mixture over chicken in container, rubbing it into meat. Turn chicken over, skin side up, and smear remaining herb mixture over and under the skin. Cover and refrigerate in marinade, skin side up, for at least 4 hours or up to overnight.
Remove chicken from refrigerator about 1 hour before cooking so it can come to room temperature.
Heat a cast-iron skillet over a high flame until hot; add a film of olive oil, put chicken in skin side down and immediately place 2 foil-covered bricks on top, pressing down to flatten the chicken. Let cook, undisturbed, until skin side is crispy (about 20 minutes) then remove bricks, turn chicken over, and replace bricks. Continue cooking on other side until meat in thigh is cooked through, 10 to 15 minutes more. To serve, cut into leg and breast portions.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43139,"Bacon-Horseradish Potatoes 2 large or 3 medium Idaho potatoes Salt Drizzle extra-virgin olive oil 2 slices smoky bacon, finely chopped 1/3 cup sour cream 1 rounded tablespoon prepared horseradish Freshly ground black pepper Instructions: Peel potatoes and cut them into chunks. Cover potatoes with water and bring to a boil; salt water and boil 12 to 15 minutes until tender. Drain and return to hot pot. While potatoes cook, heat a small skillet with a drizzle of extra-virgin olive oil over medium-high heat. Brown the bacon then drain and reserve. Mash potatoes with bacon, sour cream, horseradish and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43140,"Frozen C + C 2 cups store-bought lemonade 2 cups store-bought limeade 2 cups fresh squeezed orange juice 2 cups fresh squeezed grapefruit juice Ice cubes 3/4 cup Campari 3/4 cup vodka Instructions: Mix together the lemonade and limeade in a pitcher or large measuring cup, then pour into ice cube molds. Pour the orange juice into separate ice cube molds, then pour the grapefruit juice into more ice cube molds. Freeze into cubes. (This can be done one day or up to one week ahead of time.) When ready to serve, add 1 cup of each flavor ice cubes to a blender along with a handful of regular ice. Add the Campari and vodka and blend into a smooth slushie. Pour into insulated tumblers and serve. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 43141,"Mantay 3 cups all-purpose flour, sifted 1 teaspoon baking powder 3 eggs 1/2 eggshell cold water 1 1/2 pounds boneless mutton, minced 1 small onion, finely chopped, plus 1 1/2 cups finely diced onion 2 tablespoons finely chopped parsley Freshly ground salt, to taste Freshly ground black pepper, to taste 2 teaspoons dried dill 1 egg white Clarified butter 1 1/2 cups chicken stock 3 tablespoons sour cream Instructions: Make pastry: Combine flour and baking powder. Place in mound on board and make a well in center. Add eggs and water to well and, using fingertips, gradually combine with flour to form a firm dough. Knead well and let rest for 30 minutes, covered by a bowl. Mix together mutton, 1 1/2 cups onion and parsley. Season generously with salt and pepper. Add dill and thoroughly combine. Roll out pastry until very thin. Cut into 3-inch squares. Paint with egg white. Place 1 tablespoon meat mixture in middle of pastry square. Bring corners of square to center and pinch together to seal. Gently fry remaining finely chopped onion with clarified butter in saucepan. Add stock and then pastry bundles. Bring to a boil, cover, and simmer 35 minutes. Remove mantays with slotted spoon and divide between 8 individual serving bowls. Add sour cream to chicken stock and combine well, but do not let boil. To serve, pour over mantays while hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43142,"Portuguese Chicken 4 all-purpose potatoes, such as russets, peeled and cut into quarters 4 carrots, peeled and cut into large pieces on a diagonal 3 ribs celery, cut into large pieces on an angle 1 large onion, cut into large chunks 1 cup dry white wine 2 teaspoons sugar 1 teaspoon salt 1 tablespoon extra-virgin olive oil, eyeball it 2 cups chicken broth 3/4 pound chorizo, cut into 1 1/2 inch slices on an angle 4 pieces poached cooked chicken, leftover from potage, sliced on an angle into 1-inch strips 1 cup tomato sauce 1/4 cup chopped flat-leaf parsley Crusty Portuguese bread or other chewy, farm bread, for passing at the table Instructions: Place potatoes, carrots, celery and onion in a pot. Pour in wine, add sugar, salt, and oil. Add 2 cups of chicken broth. Cover pot and bring to a boil. Reduce heat and simmer 15 minutes. While vegetables cook, brown chorizo in a small nonstick skillet over medium high heat. If your leftover chicken was frozen, defrost in microwave. If the leftovers were refrigerated, continue with recipe method as below. Remove the cover from the vegetables and add chorizo to the vegetables. Stir in tomato sauce. Set cooked chicken into the pot and heat through, 5 minutes. Adjust seasoning. Ladle Portuguese Chicken into shallow bowls and garnish with parsley. Serve with crusty bread for dipping. ","[Rioja, Tempranillo, Garnacha, Barbera]" 43143,"Thanksgiving Chips 4 cups kettle-cooked potato chips 1 cup store-bought canned fried onions
1/2 cup dried cranberries
2 teaspoons turkey gravy powder
1 teaspoon poultry seasoning
1/2 teaspoon ground sage
Instructions: Place the chips in a microwave-safe bowl. Heat until the chips are warm to the touch, yet still very crunchy, about 1 minute. Meanwhile, combine the onions, cranberries, gravy powder, poultry seasoning and sage in a large mixing bowl. Add the hot chips and toss until evenly and generously coated. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43144,"Chicken and Biscuit Pot Pie Nonstick cooking spray 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper
4 teaspoons olive oil 1 medium onion, chopped 2 medium carrots, chopped 2 celery stalks, chopped
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced 1 1/2 cups lowfat milk 1/4 cup all-purpose flour 1 cup low-sodium chicken broth 1 cup peas, thawed if frozen 1 1/2 tablespoons fresh thyme leaves 1/2 cup whole-wheat flour 1/4 cup all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons cold unsalted butter, cut into small pieces 1/2 cup lowfat buttermilk 2 tablespoons canola oil Instructions: To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.
Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.
Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minutes more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes. To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix.
Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43145,"Spicy Bulgur Salad 3/4 cup bulgur 3/4 cup boiling water 2 tablespoons olive oil Juice of 1 lime 1 small red onion, chopped 2 plum tomatoes, seeded and chopped 1 green bell pepper, seeded and chopped 1 cup fresh corn kernels or thawed frozen corn, boiled, cooled in cold water 1 jalapeno, seeded and finely chopped 1/4 cup chopped fresh cilantro or parsley Salt and pepper Instructions: In a medium bowl, pour the boiling water over the bulgur. Cover the bowl with plastic wrap and let sit for 15 minutes or until all the liquid has been absorbed. In a large bowl combine the remaining ingredients and toss together. Season with salt and pepper. Using a fork, fluff the bulgur wheat and stir into the vegetable mixture. Taste and season again. Serve at room temperature. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 43146,"Lime Checkerboards 2 1/2 cups all-purpose flour, plus more for dusting 1/4 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 3 ounces cream cheese, at room temperature 1 1/4 cups sugar 1 large egg Finely grated zest of 1 lime 1/2 teaspoon lime extract or lemon-lime extract (optional) Green food coloring Instructions: Whisk the flour and salt in a bowl. Beat the butter, cream cheese and sugar in a large bowl with a mixer on medium speed until fluffy, 3 minutes. Beat in the egg, lime zest and extract. Reduce the mixer speed to low; beat in the flour mixture. Transfer half of the dough to a separate bowl; tint with food coloring. Dust the dough with flour; roll out each color separately on floured parchment into a 1/4-inch-thick rectangle. Freeze until firm, 15 minutes. Trim each piece into a 4 1/2-by-7 1/2-inch rectangle, reserving the scraps. Cut each rectangle lengthwise into nine 1/2-inch-wide strips. Lay 3 strips side-by-side on a baking sheet (white, green, white). Set 3 more strips on top, alternating colors (green, white, green). Top with three more strips (white, green, white). Build another log starting with green-white-green. Chill the logs. Gather the scraps, keeping the colors separate. Roll out each on floured parchment into a 5-by-8-inch rectangle, 1/4 inch thick. Wrap the green rectangle around the log with the white corners and wrap the white rectangle around the log with the green corners; trim the excess. Wrap the logs in plastic; chill 2 hours. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the logs into 1/3-inch-thick cookies; arrange 1 1/2 inches apart on the baking sheets. Bake, switching the pans halfway through, until set, 12 to 14 minutes. Let cool 5 minutes; transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43147,"Burger with Taleggio, Pancetta and Onion-Mustard Relish 2 pounds freshly ground beef (preferably 80/20) 1/2 cup champagne vinegar 3 tablespoons mustard seed 1 tablespoon honey 1 teaspoon salt 1 tablespoon vegetable oil 3 medium onions, julienned 1/4 cup veal stock or store-bought low-sodium beef or chicken stock 8 very thin slices pancetta Salt and freshly ground pepper Salt and freshly ground pepper
4 brioche rolls 4 ounces Taleggio cheese, sliced 1 beefsteak tomato, sliced 1 head Bibb lettuce, leaves separated Instructions: Preheat the oven to 350 degrees F. Preheat the grill to high heat.
Start by forming the meat into 4 patties about 3/4-inch thick. Refrigerate until ready to grill.
For the relish: Combine 2 cups water, the vinegar, seeds, honey and salt in a medium saucepan. Bring to a simmer and cook over medium-high heat until the liquid has reduced to a creamy consistency, about 12 minutes. Heat the oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally until caramelized and golden brown, about 20 minutes. Add the veal stock and cook until the skillet is dry, about 3 minutes. Stir the onions into the mustard seed mixture and reserve until needed.
Meanwhile, lay the pancetta on a baking sheet and bake until golden brown and crispy, 12 to 15 minutes.
Sprinkle the burgers liberally with salt and pepper and grill until medium rare, 4 minutes per side. Toast the buns on the grill and place 1 ounce of the cheese on top of each burger. Close the lid until the cheese melts and becomes gooey, about 30 seconds.
Place the burgers on the buns and top each with the relish and 2 slices of pancetta. Garnish with the tomatoes and lettuce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 43148,"Green Goddess Rice 1 1/2 cups basmati rice Kosher salt 1 small avocado, peeled, pitted, and coarsely chopped 1 cup packed fresh basil leaves 1 lemon, juiced 3 tablespoons extra-virgin olive oil 1/4 cup water Freshly ground black pepper Instructions: Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes. Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream. Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43149,"Hoisin Turkey Burgers with Quick Pickles and Chili Garlic Yogurt 1/4 cup bulgur wheat 1/2 cup boiling water 1/4 cup rice wine vinegar 1 teaspoon sugar Kosher salt and freshly ground black pepper 1/4 seedless cucumber, sliced 1/8-inch thick, 1 cup 1/4 small red onion, thinly sliced 1/4 cup plain low-fat yogurt 1 teaspoon chili garlic sauce 12 ounces lean ground turkey 2 tablespoons hoisin sauce 2 scallions, chopped 1 teaspoon grated ginger 1 clove garlic, grated 2 tablespoons chopped cilantro, plus 1/4 cup whole leaves 2 teaspoons vegetable oil 4 whole wheat hamburger rolls Instructions: Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour. Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes. In a separate small bowl combine the yogurt and chili garlic sauce. Season with salt and pepper and set aside. Drain the bulgur and put into a large bowl. Add the turkey, hoisin, scallions, ginger, garlic and chopped cilantro and mix until just combined. Form into 4 equal sized patties. Heat a large nonstick skillet over medium heat until very hot. Lightly brush both sides of each patty with oil and place in the skillet. Cook, turning once, until just cooked through, 3 to 4 minutes per side. Drain the pickled vegetables and toss with the whole cilantro. Spread some spicy yogurt sauce on the top and bottom of each bun and top with a burger patty and some pickles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 43150,"Steamed Broccoli with Ricotta, Beer and Chive Sauce 1 bunch broccoli, cut into florets 2 tablespoons butter 1/2 cup finely chopped onion 2 teaspoons minced garlic 1 pound ricotta cheese 1/2 cup amber beer (measure without foam), plus a splash for steaming 1/4 cup sour cream 1/2 teaspoon salt, plus more for steaming 1/4 teaspoon freshly ground white pepper Chopped chives, for garnish Instructions: In a large pot with a steamer insert, bring salted water and a splash of beer to a boil. Steam broccoli until crisp-tender, about 4 minutes. Keep warm. In a saucepan over medium heat, melt butter and cook onion and garlic until softened, about 5 minutes. Stir in ricotta cheese, beer, and sour cream until smooth and heated through. Add salt and white pepper. Spoon the sauce over steamed broccoli. Garnish with chives and serve. ","[Chardonnay, Riesling, Pinot Grigio, Chianti]" 43151,"Sfogliatella 2 cups all-purpose flour 1 cup semolina flour 1/8 teaspoon kosher salt 1 cup unsalted butter, chilled and cut into small cubes 1/2 cup water 1/4 cup shortening 1 egg, beaten with 1 tablespoon water, for egg wash Confectioners' sugar (about 1/2 cup) 1 cup whole milk 1/4 cup semolina flour 1 cup ricotta cheese 1 egg 1/4 cup granulated sugar 2 tablespoons finely chopped mixed candied orange and lemon bits Ground cinnamon, for dusting 2 nonstick baking sheets Instructions: In a large bowl, sift together the all-purpose flour, the semolina flour and salt. Use your fingers to work the butter into the dough until it forms pea-like balls. Alternatively, sift the dry ingredients into the food processor and pulse the butter into the mixture until it is blended and relatively smooth. Work the water in with your fingers (or in the mixer). Turn the dough out onto a flat surface and roll it into a ball. Wrap it in plastic wrap and press it down. Refrigerate for at least 1 hour. In a medium saucepan, bring the milk to a simmer. Whisk in the semolina flour and cook, stirring constantly with a wooden spoon, until the mixture thickens, 3 to 5 minutes. If it forms lumps as it cooks, whisk until smooth. Transfer the milk and flour mixture to a bowl to cool slightly, about 10 minutes. Stir in the ricotta, the egg, sugar. Add the candied orange and lemon bits and sift a dusting of cinnamon over the surface. Stir to blend. Taste for seasoning and refrigerate until ready to use. Remove the dough from the refrigerator and divide in half. Flour a flat surface and roll 1 of the halves into a rectangle about 14 inches by 24 inches. The shorter end of the rectangle should be close to you. The dough should feel very thin. The thinner the better! Brush the entire rectangle with a layer of the shortening. Sprinkle it with an even dusting of confectioners sugar. Gently and evenly roll it up into itself like a jelly sponge roll. Roll carefully, taking care that it rolls up very tightly. Refrigerate for at least 2 hours. Use a sharp knife to cut the roll into 1 to 1 1/2-inch thick pieces. Repeat the same process with the other half of the dough. Preheat the oven to 375 degrees F. Put 1 of the dough rounds in your hand and, with the other hand, press your thumb into the middle of your other hand (and, therefore, into the dough) and start to stretch the dough. You don t want to push so much that you make a cavity just yet. First, concentrate on making the dough round bigger and flatter. When it is about the size of a large clam shell, start to smooth and push down in the middle so it forms a cavity a lot like a large clam shell. You want to finish with a cone with an opening of about 3 inches and the smaller, tapered end about 1-inch. Brush a little shortening on the dough and turn it inside out, cupping the dough cone between the length of your index finger and thumb. Carefully spoon 2 large spoonfuls of the filling into the cone. The cone should be fairly filled and go to the edges of the opening with a thin layer of the filling. Close the mouth by carefully folding the cone opening over itself. The same as if you had 2 halves of a clam shell and were closing it up. Gently press the edges of the opening, together. Arrange on a nonstick baking sheet. Repeat with all of the dough, until both of the baking sheets are filled. Brush each with the egg wash. Put the trays in the center of the oven and bake until golden brown, 30 to 35 minutes. Remove from the oven and allow them to rest a few minutes on the baking sheet. After the Sfogliatella have rested for a few minutes, sprinkle them with another dusting of confectioners' sugar and put each baking sheet squarely under the broiler. Do not walk away! Stay there and watch as the sugar slowly browns the top. If the layer of sugar was light and you want to make it a little browner, repeat with another dusting of sugar and another minute under the broiler. Allow them to rest a few minutes, then transfer them to a serving platter, dust with confectioners' sugar and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43152,"Brownie Rubble 2 sticks plus 2 tablespoons unsalted butter, plus more for the pan 1 cup all-purpose flour, plus more for dusting 6 ounces bittersweet chocolate, chopped 2 cups sugar 3/4 cup unsweetened cocoa powder 1/2 teaspoon salt 4 large eggs, cold 2 teaspoons vanilla extract 1 cup mini marshmallows 1 cup semisweet chocolate chips 3/4 cup unsalted roasted peanuts Instructions: Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil and dust with flour. Position a rack in the lower third of the oven; preheat to 400 degrees F. Bring 1 inch water to a gentle simmer in a medium saucepan over medium-low heat. Put the chocolate and 2 sticks plus 2 tablespoons butter in a heatproof bowl; set the bowl over the saucepan (do not let the bowl touch the water). Stir occasionally until melted and smooth. Remove the bowl from the saucepan. Add the sugar, cocoa and salt to the bowl and stir vigorously with a wooden spoon until smooth. Add the eggs one at a time, beating well between each addition, until the batter is thick and shiny. Add the vanilla, then add 1 cup flour and mix until combined. Spread in the prepared pan. Bake the brownies until a toothpick inserted into the center comes out with just a few crumbs, about 35 minutes. Remove from the oven and scatter the marshmallows, chocolate chips and peanuts on top. Return to the oven; continue baking until the marshmallows are golden, about 5 more minutes. Let cool in the pan on a rack, 30 minutes. Lift the brownies out of the pan using the foil and transfer to a cutting board to cool completely before slicing. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 43153,"Quinoa Salad with Edamame and POM 3 tablespoons lime juice 1 cup quinoa 2 tablespoons olive oil 2 tablespoons honey 1-1/2 teaspoons grated or finely minced ginger 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup shelled edamame beans (thawed if frozen) 1 package (3.5 oz.) Wonderful Almond Accents Sweet Roasted with Pomegranate Instructions:

1. Cook quinoa according to package directions. Cool to room temperature.
2. Whisk lime juice, olive oil, honey, ginger, salt and pepper in a large bowl.
3. Add quinoa, edamame and Almond Accents. Let stand 15 minutes for flavors to blend. Keeps refrigerated 12 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43154,"Brothy Pumpkin Soup with Pancetta and Cabbage 2 pounds smoked turkey wings, or ham hocks 2 onions, quartered 2 carrots, roughly chopped 1/2 head garlic 1 pound rutabaga, peeled and roughly chopped 2 celery stalks, roughly chopped 2 bay leaves 1 pumpkin or 2 medium butternut squash (5 pounds total), split, seeded, peeled, and cut into 2-inch pieces 1/4 cup extra-virgin olive oil, plus 2 tablespoons and more for drizzling 1/2 teaspoon freshly grated nutmeg 2 tablespoons minced sage leaves, plus 6 whole leaves, halved Kosher salt and freshly ground black pepper 1 pound pancetta, cut into 1-inch pieces 3 garlic cloves, minced 1 onion, finely chopped 2 small heads napa cabbage, thinly sliced Instructions: Start by making a turkey broth. In a large stockpot, combine the turkey wings, onions, carrots, garlic, rutabaga, celery, bay leaves, and 1 gallon cold water (or enough to cover by at least 3 inches). Bring the water to a boil, reduce the heat and simmer for 45 minutes, skimming when you feel like it to remove any impurities that float to the top. Remove from the heat and strain into a large pot or bowl, pressing on the vegetables and meat to extract as much flavor as possible. Discard the vegetables, turkey, and herbs. Cool the broth to room temperature before storing in the refrigerator, or chill it down over ice first. When chilled, skim the surface again for any additional impurities. This can be done up to 3 days in advance. Preheat the oven to 375 degrees F. Toss the pumpkin in a large mixing bowl with the 1/4 cup olive oil, nutmeg, minced sage, salt, and lots of pepper. Dump the pumpkin onto a cookie sheet, spread it out to a single layer, and roast for 45 minutes or until very tender. Now that you've got the elements, you can put the soup together. Put a large stockpot over medium-low heat. Heat the 2 tablespoons of extra-virgin olive oil, add the whole sage leaves, and saute for 1 minute. Add the pancetta and cook for 2 to 3 minutes to render out some of that delicious fat. Toss in the minced garlic and onion and cook for 2 minutes or until the onion is translucent. Add the cabbage and cook, stirring, for 3 to 5 minutes or until the cabbage is wilted. Pour the strained, cooled broth into the pot and bring to a gentle simmer. Taste the soup and then season with salt and pepper. Ladle the soup into bowls and garnish with several pieces of pumpkin and a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43155,"Fresh Salmon Latkes 3/4 pound salmon fillet, cut into 6 pieces 1/2 lemon, thinly sliced 1 egg 1/2 cup milk 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon pepper 6 tablespoons butter or vegetable oil Lemon wedges Optional garnish: Cucumber and Red Onion Salad (recipe follows Instructions: Place the salmon pieces in a deep, medium-sized skillet or shallow saucepan. Pour in enough boiling water to almost cover fish. Add lemon slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes, or until salmon is opaque in center when flaked. Remove salmon with a slotted spatula. Remove the skin and bones and flake fish into a medium bowl. In a separate bowl, whisk together egg and milk. Add flour, baking powder, salt and pepper. Whisk just until blended. Pour batter over cooked salmon. Stir gently to mix. Melt 3 tablespoons butter in a large skillet over medium heat. Pour batter, 1/4 cup for each latke, into the hot butter. Raise the heat to medium-high and cook latkes until nicely browned and crisp on bottom, about 4 minutes. Turn over and cook until second side is crisp and browned, about 2 minutes longer. Repeat in 1 or 2 more batches to use remaining batter, adding more butter as needed. Drain on paper towels. Serve warm, with lemon wedges. Garnish with Cucumber and Red Onion Salad, if desired ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43156,"Poached Garlic Soup 2 cups garlic cloves 2 tablespoons extra-virgin olive oil 1 cup diced onion (1/4-inch dice) 1 cup finely chopped leek, white part only 1/2 cup diced celery (1/4-inch dice) 1 bay leaf 1 tablespoon grey salt 1 cup diced, peeled, russet potatoes Freshly ground pepper 4 to 5 cups chicken stock or canned low salt chicken broth 1 tablespoon coarsely chopped fresh oregano leaves 4 cups roughly chopped spinach leaves 1 cup heavy cream Instructions: Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a small pan of salted water and bring to a boil. Drain and repeat twice to remove the garlic's heat and leave only the sweetness behind. Heat the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper, to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes. Remove soup from the heat and cool to room temperature. Place cooled pot with soup in refrigerator to chill. Day of party re-heat soup over medium heat. Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach. Transfer to blender and carefully blend until smooth *see note below. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43157,"Baked Spinach Ricotta Tart 30 ounces whole milk ricotta cheese (4 cups) 2 cups all-purpose flour 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) butter, cut into l/2inch pieces and chilled 5 tablespoons ice water 2 tablespoons olive oil 1 pound spinach, stemmed and cleaned 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup peeled and diced onion 1 1/2 teaspoons fresh marjoram, minced 1/4 pound prosciutto, diced (1 cup) 3 large eggs 1/8 teaspoon freshly grated nutmeg Instructions: Place the ricotta in a strainer lined with cheesecloth and allow to drain over a bowl, covered and refrigerated, for 2 hours. To prepare the tart dough, combine the flour and 1/2 teaspoon of the salt in a bowl. Add the chilled butter and, using your fingertips or two knives, blend until the mixture resembles coarse meal. Work in the ice water until the dough holds together. Form the dough into a smooth, flat disk, wrap in plastic, and refrigerate for at least 1 hour. Lightly flour a clean work surface and roll the dough into a 16inch disk. Place the rolled out dough into a 10- by 2 1/2-inch deep cake pan or springform mold. Pressing with your fingertips, flute the top edges of the dough. Place in the freezer and chill thoroughly, about 30 minutes. In a medium skillet, heat 1 tablespoon of the olive oil over high heat and saute the spinach, stirring constantly until wilted, about 2 minutes. Season with 1/4 teaspoon salt and half the pepper. Place the cooked spinach in a colander and drain. Chop fine and reserve. In the same skillet, add the remaining tablespoon olive oil and cook the onion 3 to 5 minutes over medium heat until translucent. Add the marjoram and prosciutto. Stir and cook an additional 2 minutes. Set aside. In a large bowl, beat the eggs and add the drained ricotta, spinach, onion, and prosciutto. Season with the nutmeg and remaining salt and pepper. Set aside. Line the tart shell with aluminum foil and fill with dried beans or pastry weights. Bake for 12 to 15 minutes, until the dough is set. Remove the foil and beans and cook an additional 10 minutes, or until the dough is light brown. Lower the oven temperature to 375 degrees. Spread the ricotta and spinach mixture evenly in the tart, place on the middle rack of' the oven, and bake for 1 hour and 10 minutes, until the filling is set and the top golden brown. Let rest for 15 to 20 minutes, slice into wedges, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43158,"Gumdrop and Pistachio Nougat Nonstick cooking spray 1 1 /2 cups small lemon, orange and strawberry gumdrops 3 large egg whites 1/4 teaspoon fine salt 3 1/4 cups plus 2 tablespoons granulated sugar 3/4 cup honey 1/4 cup light corn syrup 2 teaspoons pure vanilla extract Zest of 1 naval orange (about 1/2 tablespoon) 1 cup roasted salted pistachios, chopped Instructions: Line an 8-by-11-inch baking pan with plastic wrap and spray the wrap liberally with cooking spray. Line the bottom of the pan with a piece of parchment paper and spray the parchment with cooking spray. Slice 1/2 cup of the gumdrops in half long ways with a paring knife and lay them flat-side down on the parchment. Roughly chop the remaining gumdrops and set aside.
   Put the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment. Combine 3 1/4 cups of the sugar, the honey, corn syrup and 1/4 cup of water in a medium saucepan over medium heat. Stir until the sugar dissolves. Brush down the sides of the pan with a pastry brush dipped in water to remove sugar crystals and continue to cook, brushing the sides of the pan down occasionally, for 8 minutes.
   Increase the heat to medium-high and attach a candy thermometer to the side of the pan. When the syrup reaches 260 degrees F, about 9 minutes, turn the stand mixer on to medium-high speed and whip the egg whites until foamy, about 1 minute. Sprinkle in the remaining 2 tablespoons of sugar and whip the egg whites until they hold firm peaks, about 3 minutes.
   Continue to cook the syrup, swirling the pot occasionally, until the mixture reaches 290 degrees F, 8 to 10 minutes more.
   Replace the stand mixer's whisk attachment with a paddle attachment. With the mixer on medium-low speed, carefully pour the sugar syrup into the egg whites. Increase the speed to medium-high and beat until the egg whites become stiff and glossy, 8 to 10 minutes.
   Add the vanilla extract and orange zest; mix to combine. Add the 1 cup chopped gumdrops and the pistachios to the nougat mixture and stir to combine. The mixture will be very stiff.
   Spread the nougat into the prepared pan and smooth the top with a small offset spatula sprayed with cooking spray. Spray a piece of parchment paper with nonstick spray and place over the nougat, sprayed-side down. Let sit at room temperature for at least 6 hours or overnight.
   Once the nougat has set, place a piece of parchment paper on top of a cutting board and spray with cooking spray. Lift the nougat out of the pan and flip it over onto the cutting board, then peel off the plastic and parchment. Trim the edges with a large heavy knife sprayed with cooking spray. Cut the nougat into about 40 pieces, each about 1 1 /2 inches square, spraying the knife with cooking spray as needed.
   Wrap the squares individually in parchment paper. Store in an airtight container at room temperature for up to 2 weeks.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43159,"Guacamole 3 large ripe avocados Juice of 1 lime 1/2 cup fresh cilantro leaves, chopped 1/4 teaspoon cayenne pepper 1/2 cup minced red onion 1/2 serrano cl, minced 1 cup diced tomato Instructions: Cut the avocados in half and remove the pit. Scoop the flesh into a large bowl and mash. Add lime juice so the avocados do not turn brown. Add the cilantro, cayenne, red onion, cl and tomato. Gently fold the ingredients together until well mixed. Place in the refrigerator for 30 minutes, or until ready to serve. (Omit the cayenne and cl for a less spicy version.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 43160,"Smoked Black Cod Salad with Potato Salad 6 medium red potatoes, with skins, washed 1/2 medium red onion, thinly sliced 2 tablespoons red wine vinegar1 tablespoon plus 1 teaspoon Dijon mustard 1/2 cup olive oil 1 bunch parsley, leaves only, chopped 2 teaspoons pureed garlic 1 1/2 teaspoons salt Dash of white pepper 1 cup hickory chips 1/2 cup coarse salt 1/2 large onion, sliced 3 tablespoons brown sugar 3 bay leaves 1 tablespoon dry mustard 1 1-inch length fresh ginger, sliced thinly 1 teaspoon black peppercorns 1/4 teaspoon whole allspice 1/4 teaspoon whole cloves 1/4 teaspoon freshly grated nutmeg 2 cups water 6 (6-ounce) black cod fillets Instructions: Prepare Potato Salad Vinaigrette: Using a mandoline or food processor fitted with a 2-millimeter slicing blade, slice potatoes across width as thinly as possible. Place in a large bowl and wash in cold, running water until water runs clear.
   Bring a large pot of salted water to a boil. Add potatoes, bring back to a boil, and remove from heat. Drain in a colander. In a medium bowl, toss potatoes with red onion and reserve.
   Whisk remaining ingredients in a small bowl to form a vinaigrette. Pour over potatoes and onions, and toss to combine. Cover and refrigerate up to 2 days.
   Prepare Cod: Soak hickory chips in water for an hour. Meanwhile, combine brine ingredients in a medium saucepan. Bring to a boil, strain into a ceramic or glass roasting pan, and chill. When cool, marinate cod fillets about 15 minutes at room temperature.
   Make a stove top smoker with that big old pot you've been meaning to throw away. (Or line a good pot with aluminum foil to keep it from aging quickly.) Place chips on bottom of pot and a rack above them. Cover pot, place on a burner over high heat. When chips start smoking, place fish on rack, cover, and cook over moderate heat 10 minutes, or until just cooked through. Transfer fish to a platter, cover with plastic wrap and chill.
   To serve, line 6 serving plates with a thin layer of Potato Salad Vinaigrette. Cover each with a chilled fish fillet and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 43161,"Dutch Oven Potatoes 1/4 pound bacon, cut into 1-inch pieces 1 small onion, chopped 2 1/2 pounds russet potatoes, peeled and cut into bite-size chunks 1/4 cup chopped parsley leaves 1 tablespoon seasoned salt Freshly ground black pepper 1/2 cup water 2 tablespoons butter, cut into small pieces Instructions: Preheat a wood fire or outdoor charcoal grill to medium heat. In a Dutch oven placed on the grill grate or directly on the embers of the fire, cook bacon until crisp. Add onions and cook until transparent, about 5 minutes. Put potatoes into a large mixing bowl. Add parsley, seasoned salt and pepper, to taste. Mix all ingredients well. Put potatoes into the Dutch oven, and add water and butter. Cook, covered, until potatoes are browned and tender, about 20 minutes. Serve warm. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]" 43162,"Fig Glazed Ham with Dried Fruit Compote 2 (8-ounce) jars fig jam 1/2 cup white wine 1 (10 to 12-pound) precooked, unglazed, uncut ham 20 whole clove studs 1/2 cup chopped dried dates 1/2 cup chopped dried apricots 1/2 cup golden raisins 2 tablespoons Dijon mustard Instructions: Preheat oven to 350 degrees F. Pour the fig jam and the white wine into a medium saucepot. Stir to combined. Cook over medium-low heat until thicken, about 5 minutes. While the glaze is reducing, score the ham. Slice ham diagonally approximately 1/2 an inch deep. From left to right and then right to left, making diamonds on top of the ham. Press a clove into the center of each diamond. Place ham in roasting pan, on cooking rack. Bake for 1 hour. Reserve half of the glaze and set aside. To the remaining half add the dried dates, apricots, golden raisins and the mustard. Simmer and rehydrate the dried fruit for 10 minutes. Remove from heat and set aside. Reheat just before serving with ham. Remove ham from oven. Apply the reserved glaze liberally to ham, return to oven and bake for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove the ham, cover with foil and let rest for 10 minutes. Slice and serve with compote. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 43163,"'Night 'Night Curry: Roasted Lamb Curry with Garam Masala, Caraway and Apricots 1 teaspoon caraway seeds 3 cloves garlic, crushed and peeled 1 (3/4-inch slice) fresh ginger, peeled and chopped Kosher salt 3/4 cup plain whole milk yogurt 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper 1/4 teaspoon store-bought or homemade garam masala, recipe follows 1 1/2 pounds boneless lamb stew meat, such as leg of lamb, trimmed of excess fat and silver skin, cut into 1 1/2-inch cubes 2 medium red onions, thinly sliced 1/2 cup canola or grapeseed oil 1 cup whole milk or water Small handful dried apricots, whole or halved in half-moons 2 tablespoons slivered almonds, toasted Crusty bread or store-bought or homemade naan, for serving, recipe follows 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional 1 teaspoon active dry yeast 2 teaspoons sugar 2 cups all-purpose flour, plus more for rolling, see Cook's Note* 1 teaspoon fine sea salt 1/8 teaspoon baking powder 3 tablespoons plain yogurt 2 tablespoons extra-virgin olive oil 1 teaspoon kalonji (nigella seeds), optional, see Cook's Note** 1 teaspoon fennel seeds, optional, see Cook's Note** Melted butter for slathering on the finished naans Coarse sea salt for sprinkling Instructions: For the marinade: Pull out your pestle and mortar and add the caraway seeds. Grind to a powder, then pour into a large non-reactive bowl (stainless steel is best because turmeric can stain ceramics). Add the garlic and the ginger to the mortar. Sprinkle with a little kosher salt and pound away until a relatively smooth paste forms. (If you don't have a pestle and mortar then finely mince the ginger.) Scrape the ginger-garlic paste into the large bowl with the caraway seeds. Add the yogurt, 1 teaspoon of salt, turmeric, cayenne pepper and garam masala and whisk all together. Add the lamb and toss until all the pieces are well coated. Cover the bowl with plastic wrap, place it in the refrigerator and let it marinate up to overnight. When you're ready to cook, preheat the oven to 400 degrees F. Pull out the lamb and let it come to room temperature. Meanwhile, get going on the onions. Warm the oil in a large skillet over high heat. Add the onions and stir so they're thoroughly coated with oil. Let them sit about 5 minutes or so, until the onions around the perimeter begin to brown. Stir, redistribute, and allow to sit another 5 minutes or so. Repeat this process until the onions are evenly browned, about 20 minutes in total. Reduce the heat to low and cook another 20 minutes, stirring occasionally, until the onions are a deep chestnut brown (not burnt!) and slightly crispy. Using a slotted spoon, remove the onions to a paper towel-lined plate and drain. (You can strain the oil and use it to cook your next batch of vegetables!). Add the onions to the lamb along with the milk and the dried apricot halves. Stir to combine evenly, then pour into a medium baking dish that holds the lamb in a single, even layer (an 8-inch square or an 8-inch by 10 1/2-inch dish works well as does an oval dish). Cover firmly with foil, and pop into the oven for 1 1/2 hours, rotating the dish halfway through the cooking time, uncover for another 30 minutes of cook time. Sprinkle with almonds and serve with crusty bread or naan. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl. Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours. When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other. Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.) Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet, and set your timer for 1 minute. The dough should start to bubble. After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more. Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. ","[Pinot Noir, Grenache, Tempranillo]" 43164,"Bay Scallop Ceviche 3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed 3/4 cup freshly squeezed lime juice, divided (5 limes) Kosher salt and freshly ground black pepper 1 cup (1/2 to 3/4-inch diced) hothouse cucumber, unpeeled and seeded 1/2 cup halved and thinly sliced shallots (2 shallots) 3 tablespoons diagonally sliced scallions, white and green parts 1/2 Hass avocado, 3/4-inch diced 1/2 cup Holland red bell pepper, 1/2 to 3/4-inch diced 1/4 cup roughly chopped fresh parsley 1 1/2 tablespoons minced jalapeno pepper 1 1/2 teaspoons minced garlic (2 cloves) Good olive oil 1/4 teaspoon Sriracha Bibb lettuce leaves, for serving Instructions: In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally. In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine. When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 43165,"Grilled Shrimp Skewers with Romesco Sauce 1/4 cup extra-virgin olive oil 1/2 cup sliced almonds
3 large cloves garlic, thinly sliced
1/2 teaspoon smoked paprika
One 16-ounce jar roasted red peppers, drained and patted dry
2 teaspoons sherry vinegar
Kosher salt
18 large shrimp, peeled and deveined 1 teaspoon finely grated lemon zest
1/2 teaspoon finely grated garlic
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 bunch green onions, trimmed
Instructions: For the romesco sauce: Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden, about 3 minutes. Add the garlic and cook, stirring, until pale golden and fragrant, about 1 minute. Add the smoked paprika and stir for 30 seconds. Transfer to a blender. Add the red peppers, vinegar and 1/2 teaspoon salt and blend until almost smooth. Transfer to a bowl and cool to room temperature. The romesco sauce can be made up to 1 day ahead and kept refrigerated. For the shrimp skewers: Toss the shrimp with the lemon zest, garlic, 1 tablespoon of the oil, 1/2 teaspoon salt and pepper to taste in a bowl. Thread 3 shrimp onto each skewer. Toss the green onions in a bowl with the remaining 1 tablespoon oil and a pinch of salt. Heat a grill or grill pan over medium-high heat. Grill the green onions, turning occasionally, until wilted and charred, about 5 minutes. Transfer to a serving platter. Grill the shrimp skewers, turning once, until just cooked through, 2 to 3 minutes per side. Place the skewers on the platter with the onions and serve with the romesco sauce. ","[Rioja, Garnacha, Vermentino, Pinot Grigio]

" 43166,"Mocha Chocolate Icebox Cake 2 cups cold heavy cream 12 ounces Italian mascarpone cheese 1/2 cup sugar 1/4 cup Kahlua liqueur 2 tablespoons unsweetened cocoa powder, such as Pernigotti 1 teaspoon instant espresso powder 1 teaspoon pure vanilla extract 3 (8-ounce) packages Tate's Bake Shop chocolate chip cookies Shaved semisweet chocolate, for garnish Instructions: In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap and refrigerate overnight. Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut into wedges and serve cold. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 43167,"Tarragon Citrus Splash Absinthe, for rinsing the glass 2 sprigs fresh tarragon 1 1/2 ounces gin, such as Monkey 47 1 ounce Demerara Sugar Syrup, recipe follows 1 ounce fresh lemon juice
1/2 ounce Green Chartreuse
1 cup demerara sugar Instructions: Rinse a chilled cocktail coupe with absinthe, then garnish the glass with a tarragon sprig. Add the gin, Demerara Sugar Syrup, lemon juice, Green Chartreuse and remaining tarragon sprig to a cocktail shaker. Muddle the tarragon, add large ice cubes and shake vigorously. Double-strain into the prepared glass and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Gin, Chartreuse, Lemon Juice]" 43168,"Pork-Fried Dirty Rice 2 tablespoons vegetable or peanut oil 1/2 pound ground pork 1 teaspoon kosher salt 1/2 teaspoon minced fresh ginger 2 cloves garlic, minced 2 scallions, chopped 1 lightly packed cup bean sprouts 1 cup frozen peas, thawed 1 1/2 cups day old Right Rice, recipe follows 2 teaspoons soy sauce, plus more to taste 1 tablespoon chili sauce (recommended: Sriracha) 2 eggs, beaten 1 1/2 cups Carolina rice Water, for rinsing and cooking Instructions: In a large nonstick saute pan or wok, heat the oil over high heat. When the oil begins to swirl, add the ground pork, salt and ginger. Break the pork up with a spoon and stir while browning. When the pork is cooked through and golden, add the garlic, scallions, bean sprouts and peas. Stir and cook for a minute or so more, then push it to the side and add a bit more oil, if needed. Add the rice and quickly stir to heat and toast the rice. Once a crust has formed on some of the rice, add the soy sauce and chili sauce. Season with more salt, if needed. Incorporate the rice with the rest of the ingredients in the pan. Once combined, push to the sides and add the eggs to the center, allowing the eggs to curdle lightly. Rapidly stir the rice in to coat while the eggs are cooking. The eggs act as glue instead of being left as big curds separated from the rice. Transfer to a serving bowl and serve immediately. Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan. Fill the saucepan with enough water to cover the rice by 1/2-inch. Or measure by putting your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer over low heat, then cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let the rice stand another 5 minutes, covered. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 43169,"Chickpea Cavatappi with Tomatoes and Kale 1 pound cherry tomatoes 3 tablespoons extra-virgin olive oil, plus more for serving 1 teaspoon Italian seasoning Kosher salt and freshly ground pepper 12 ounces chickpea cavatappi 2 cloves garlic, roughly chopped 1 large bunch kale, stemmed and chopped into bite-size pieces 1/4 cup grated Parmesan cheese, plus more for topping Red pepper flakes, for topping Instructions: Preheat the oven to 425? F. Put the tomatoes in a large ovenproof skillet. Drizzle with the olive oil and sprinkle with the Italian seasoning and 1/2 teaspoon each salt and pepper; toss well to coat. Roast in the oven until the tomatoes are tender and have released all their juices, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain, reserving the pot. Carefully transfer the skillet with the tomatoes to the stovetop over medium heat. Stir in the garlic and cook 1 minute. Stir in the kale and cook until just wilted, 1 to 2 minutes. Return the pasta to the pot along with the roasted tomatoes, kale, cheese and 1/4 cup of the reserved cooking water; toss to coat. Add the remaining 1/4 cup cooking water, 1 tablespoon at a time, as needed; season with salt and pepper. Divide among bowls and top with more cheese and red pepper flakes. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 43170,"Chinese Chicken Salad with Red cl Peanut Dressing 1/4 cup rice wine vinegar 2 tablespoons smooth peanut butter 1 tablespoon chopped fresh ginger 2 teaspoons chipotle pepper puree 1 tablespoon soy sauce 1 tablespoon honey 2 teaspoons toasted sesame oil 1/2 cup canola oil Salt and freshly ground pepper 1/2 head Napa cabbage, shredded 1/2 head romaine lettuce, shredded 2 carrots, shredded 1/4 pound snow peas, julienned 1/4 cup coarsely chopped fresh cilantro leaves 1/4 cup thinly sliced green onion 2 cups shredded rotisserie chicken 1/2 cup chopped roasted peanuts 1/4 cup chopped fresh mint leaves Chili oil, optional Grilled lime halves, for garnish Instructions: Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine. Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Vermentino]" 43171,"Deez Ain\u2019t Gator Bites 1 cup canola oil 1 cup chopped yellow onions Salt and pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon chopped garlic 1/2 cup tomato paste
1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh parsley leaves 1/4 teaspoon chopped habanero peppers 1 cup vital wheat gluten flour
Mayo Base, recipe follows 1/4 cup chopped fresh cilantro leaves 1 teaspoon garlic powder
1/2 teaspoon yellow mustard
1/2 medium jalape?o, chopped Salt and black pepper
Canola oil, for frying 2 cups unbleached all-purpose flour 1/4 cup plus 2 teaspoons Love Spice, recipe follows 1/4 teaspoon hot sauce
3 ounces cremini mushrooms, sliced Chopped fresh parsley, for serving 1/4 cup paprika 1/4 cup black pepper 1/4 cup salt 1/4 teaspoon cayenne pepper 1 cup unsweetened soy milk 1/2 cup olive oil 2 teaspoons lemon juice 1 teaspoon apple cider vinegar Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside. For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and saut over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes. Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well. Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes. For the swamp sauce: Meanwhile, in a blender, add the Mayo Base, cilantro, garlic powder, mustard, jalape?os, 1/2 teaspoon salt and 1/2 teaspoon pepper. Blend, then set the sauce aside. For frying: Heat about 2 cups oil in a 12-inch frying pan over medium-high heat for 3 to 5 minutes, then reduce the heat to medium. Meanwhile, in a bowl, mix together 1 cup of the flour, 1/4 cup of the Love Spice, the hot sauce and 1/2 cup water. In a separate bowl, mix together the remaining 1 cup flour and the remaining 2 teaspoons Love Spice. Dredge the nuggets and mushroom slices in the wet batter, then the dry batter. Add the battered pieces to the oil and fry until golden brown and crispy, about 1 1/2 minutes, turning once halfway through. Place the fried nuggets and mushrooms on a plate. Add the parsley on top and serve with the swamp sauce on the side. In a bowl, add the paprika, black pepper, salt and cayenne. Mix well. In a blender, add the soy milk, olive oil, lemon juice and vinegar. Blend well and refrigerate overnight. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43172,"Dry Rubbed Flank Steak 1 tablespoon ground mustard 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon salt 1/2 teaspoon cayenne 1/4 teaspoon allspice 3 pounds flank steak Chimichurri Sauce, recipe follows 1 bunch parsley, leaves finely chopped 1 bunch cilantro, leaves finely chopped 3 tablespoons capers, finely chopped 2 garlic cloves, minced 1 1/2 tablespoons red wine vinegar 1 1/2 teaspoons salt 1/2 teaspoon red pepper flakes 1/2 teaspoon ground black pepper 1/2 cup olive oil Instructions: Preheat a grill pan over high heat for 3 to 4 minutes. Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes. Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce. Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend. Per Serving (steak only - does not included sauce): Calories: 329; Total Fat: 12.5 grams; Saturated Fat: 5 grams; Protein: 49 grams; Total carbohydrates: 1 gram; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 141 milligrams; Sodium: 606 milligrams ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 43173,"Eyeball Cake Nonstick cooking spray One 3-ounce box berry blue gelatin, such as Jell-O
2/3 cup boiling water
1/8 teaspoon black gel food coloring
Four 11.1-ounce boxes plain no-bake cheesecake mix 4 1/2 cups milk
1 stick (8 tablespoons) unsalted butter, melted
1 1/2 teaspoons red gel food coloring
1/4 cup sugar
One 0.67-ounce tube red writing gel One 21-ounce can cherry pie filling
Instructions: For the pupil and iris: Spray a 3-quart mixing bowl with nonstick cooking spray. Combine the blue gelatin with the boiling water in a small bowl and mix until the gelatin is completely dissolved. Pour 1/4 cup of the gelatin into a second bowl and mix in the black food coloring. Set the remaining blue gelatin aside. Pour the black gelatin into the prepared bowl. Place in the refrigerator to set, about 30 minutes. Use a 2 1/4-inch round cutter to cut the gelatin into a circle and carefully remove the excess gelatin from around the outside of the cutter to leave a \pupil\ in the bottom of the bowl. Discard the excess gelatin. Pour 1/4 cup blue gelatin into the bowl over the black pupil (if the blue gelatin has set before pouring, pop it in the microwave for 10 to 15 seconds to loosen it). You will have some excess blue gelatin. Place the bowl back in the refrigerator to set another 30 minutes. For the eyeball and crust: Combine the cheesecake mixes and milk in a large bowl. Blend with an electric mixer until thick but still pourable, about 2 minutes. Pour the batter into the bowl over the pupil and iris. Gently drop the bowl on your counter a few times to release any air bubbles. Place in the refrigerator and let set for 1 hour. Meanwhile, mix together the melted butter and red gel food coloring and whisk to ensure that the food coloring is completely blended into the butter. Combine the sugar, red melted butter and 2 bags of the crushed graham crackers that came with the no-bake cheesecake mix in a bowl and mix with an electric mixer on medium-low speed until the graham cracker crumbs are colored red, about 2 minutes. Remove the eyeball from the refrigerator and press the crust on top. Place the entire eyeball cake back in the refrigerator to let the crust harden, about 1 hour. To plate and garnish: Place a large round plate or platter over the bowl with the eyeball cake. Flip the bowl over so the bowl is on top of the plate. Gently tap the bowl and plate on the counter to help release the eyeball. Gently remove the bowl to reveal the eyeball cake (if the cake does not release from the bowl, dip the bowl in warm water to help it loosen). Use the red writing gel to make branching lines around the eye to resemble the veins of a bloodshot eye. Spoon the cherry pie filling around the entire base of the eyeball (you may not use the whole can). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43174,"Bowl Smoked Shrimp 2 quarts wood chips 1/2 cup kosher salt 1/2 cup sugar 2 cups water 1 teaspoon red pepper flakes 1 quart ice 2 pounds jumbo whole shrimp (21-25 count), rinsed thoroughly and drained 2 quarts all-natural chunk charcoal Spicy Brown Mustard Dipping Sauce, recipe follows 1/4 cup brown mustard seed 1/4 cup dry mustard powder 2 tablespoons water 1/3 cup cider vinegar 1/3 cup white wine vinegar 1 teaspoon kosher salt 1 teaspoon brown sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground allspice 1/4 cup olive oil Instructions: Place the wood chips into a bowl and cover with cool water. Set aside and allow to soak for 1 hour. In the meantime, place the salt, sugar, water and red pepper flakes into an electric kettle and heat just until the salt and sugar have dissolved. Turn the kettle off and add the ice. Stir until the brine has cooled. Place the shrimp into a 1-gallon ziptop bag and pour over the brine. Place in a container and set in the refrigerator until the wood chips are done soaking, approximately 45 more minutes. While the shrimp are brining, heat about 2 quarts of charcoal in a chimney starter until the coals are covered with a white ash. After the chips are done soaking, drain them and set aside. Drain the shrimp in a colander and thread on 4 to 6 rounded skewers. Carefully transfer the charcoal to a large, 18-inch round, stainless steel bowl. Cover the charcoal with the wood chips. Lay the skewered shrimp directly atop the chips making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in 1 layer. Turn another, smaller (13 to 14-inch) metal bowl upside down on top of the shrimp. Cook for 15 to 20 minutes or until cooked through. Serve warm or chilled. In a small bowl whisk together the mustard seed, dry mustard and water. Place the mustard and water mixture into a small saucepan and add the remaining ingredients. Bring to a simmer over high heat. Do not allow to boil. Remove from the heat and puree with a handheld blender for 5 to 10 seconds while drizzling with oil, leaving some of the seeds intact if desired. Pour into a glass jar or container, allow to cool, cover and allow to sit in refrigerator overnight before using. Store in the refrigerator for up to 1 month. Yield: approximately 1 cup ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43175,"Chocolate Burritos Block of bittersweet chocolate, about 1 cup size 1 lemon 1/2 to 1 cup walnuts Granulated sugar 3 to 6 sheets phyllo dough, thawed Unsalted butter, melted for brushing Instructions: Note: The amounts for the ingredients are up to the user. Preheat the oven to 400 degrees F. While oven is preheating, use a chef's knife to chip chocolate off the block, or crush pistoles into small pieces. This is a fun step that creates a lot of chocolate shavings that can be fun for guests to help clean up by eating. The irregular shapes are good too because they create depth of flavor in the final product due to varying masses of chocolate tucked away in the burrito's rolls. Zest the lemon and set aside. Mincing is not necessary. Crush the walnuts between your palms or gently break with a rolling pin in a towel. Set aside. Put granulated sugar in a bowl for sprinkling onto the burrito. Spread 1 phyllo sheet on a baking sheet and brush with melted butter. Top with another phyllo sheet and brush it with butter. Top with a last sheet, but don't butter it on top. I just use 3 sheets but if you like thicker burritos, sprinkle on sugar and add 3 more sheets after brushing on the butter. Sprinkle on chocolate, zest, and nuts, to taste. Be sure to allow room for rolling without bursting the roll. Sugar isn't really necessary inside the roll but a little can be nice. Roll up the dessert just like a burrito: tuck in sides toward the front then roll up. Also, a straight roll like sushi is fine. Sprinkle phyllo with sugar, put on a baking sheet (no greasing or parchment necessary), and bake for 5 to 8 minutes until just barely browned. Remove, wait 5 minutes, then cut into bite size pieces with a sharp knife. Serve immediately. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 43176,"Ranch-Style Turkey Chili 4 poblano peppers 2 large corn muffins, store-bought 2 tablespoons EVOO 2 pounds ground turkey Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped 1 large onion, finely chopped 2 tablespoons cumin, a couple of palmfuls 1 tablespoon coriander, a palmful One 14-ounce can pinto or white beans 2 cups chicken stock 1/4 cup fresh chives, finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup fresh parsley, finely chopped Hot sauce 1 cup sour cream Shredded sharp Cheddar Minced red onion 4 to 5 slices crispy bacon, chopped Instructions: Char the peppers over a gas flame on high heat or under the broiler with the oven door cracked for steam to escape, turning with tongs. Place the charred peppers in a bowl and cover with plastic wrap to steam. Let them cool, then peel, seed and finely chop.
Preheat the oven to 400 degrees F.
Crumble the corn muffins, arrange on a cookie sheet and toast until crispy and extra golden, about 10 minutes. Set aside.
Heat the EVOO in a Dutch oven over medium-high heat. Add the turkey and sprinkle with salt and pepper. Brown and crumble the meat. Add the garlic and onions to the pot and cook to soften, about 5 minutes. Add the cumin and coriander, then stir in the chopped peppers. Add the beans, stock and herbs and simmer 5 minutes. Season with hot sauce.
Turn off the heat and stir in the sour cream to combine. Serve topped with the crispy corn muffin crumbles and any of the other toppings you like. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 43177,"Carrot Ginger Soup with Kellogg'sandreg; All-Branandreg; Crusted Pork Tenderloin Croutons 2 tablespoons butter 2 carrots, peeled and diced 2 shallots, minced 2 cloves garlic, minced 1 tablespoon grated ginger 3 tablespoons cooking sherry 1 cup chicken stock 1/2 cup heavy whipping cream Salt and freshly ground black pepper 4 cups vegetable oil 1 pork tenderloin, cut into 1-inch cubes 2 cups all-purpose flour 4 large eggs, beaten 4 cups All-Bran cereal Instructions: In a saucepan over medium heat, melt the butter. Add the carrots, shallots, garlic and ginger and sweat until very soft. Add the sherry and deglaze. Add the chicken stock, bring to a simmer and cook for 15 minutes. Using an immersion blender or food processor, puree the soup until smooth. Stir in the cream and season with salt and pepper. Keep warm on low heat.
Heat the oil in a medium pot to 350 degrees F. Sprinkle the pork with salt and pepper. Dredge in the flour and shake off the excess. Dip into the beaten egg, then in the All-Bran cereal and set aside on a wire rack. Fry the pork cubes until golden brown, 5 to 7 minutes.
To serve, ladle the soup into a bowl and garnish with 3 pork croutons. Have more croutons on a side plate for those who would like more. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 43178,"Shrimp, Avocado and Mango Spring Rolls with cl Mint Dipping Sauce 4 ounces dried rice vermicelli 18 small to medium shrimp, shelled 2 avocados, peeled, pitted and sliced into 8 slices per half 1 mango, peeled, cut off of the pit and sliced thinly 12 (8-inch) round rice papers 1 head Boston lettuce, leaves separated and ribs removed 24 large mint leaves 1 bunch cilantro sprigs, well rinsed and dried cl-Mint Dipping Sauce, recipe follows 1 quart chilled simple syrup (1 quart water plus 2 cups sugar brought to a boil) 1 cup lime juice 1/2 cup rice wine vinegar 1/2 cup minced ginger 1/2 cup minced red onion 3 tablespoons minced garlic 1 bunch basil, leaves picked and chopped 1/2 bunch cilantro, chopped 1/2 bunch mint, chopped 1 roasted red bell pepper, peeled, seeded, and minced 1 roasted yellow bell pepper, peeled, seeded, and minced 2 tablespoons minced jalapenos Salt and pepper Instructions: Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds. Remove the vermicelli and transfer to a bowl. When cool enough to handle, divide the vermicelli into 12 equal portions. In the same boiling water, cook the shrimp until they turn opaque, about 1 minute. When cool enough to handle, cut in half lengthwise and de-vein. Pour lukewarm water, about 1 inch deep, into a square or rectangular dish. Separate and soak 4 wrappers at a time until pliable, about 5 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat this process with the remaining ingredients to make 12 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with cl-Mint Dipping Sauce. Combine all ingredients when syrup is cold. The sauce should be tangy, sweet, and spicy. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 43179,"Mini Pecan Sticky Buns 2 sticks (1 cup) unsalted butter 2 cups finely chopped pecans
1 cup light corn syrup
4 teaspoons vanilla extract
1 pack store-bought bread dough (3 loaves per pack) 1 stick (8 tablespoons) unsalted butter, melted
3/4 cup sugar
2 tablespoons cinnamon
Instructions: Preheat the oven to 375 degrees F. For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla. Let the mixture bubble up for a minute, then remove from the heat. Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins. For the rolls: Roll out each piece of dough into a 6-by-24-inch rectangle (should roll out very thin!). Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface. Starting at the far end of one piece, roll the dough into a long log, rolling toward you. You'll end up with a 24-inch log. With a sharp knife, cut into very thin slices, about 1/4 inch thick. Repeat with the remaining pieces of dough. Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping. Bake until golden brown, 12 to 13 minutes. Turn out the rolls from the pans immediately. Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!). If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43180,"Chocolate Truffles 1/2 pound semisweet chocolate, finely chopped 1/2 cup heavy cream 1 to 2 tablespoons dark rum, Grand Marnier, Bourbon, or other liquor 1/4 to 1/2 cup unsweetened cocoa, confectioners' sugar, sweetened ground chocolate, or finely chopped nuts Instructions: Put the chocolate in a bowl. In a small saucepan or microwave, heat the cream to a boil. Pour the cream over the chocolate and shake the bowl gently to settle the cream. Cover with a plate or lid and set aside until the chocolate melts, about 5 minutes. Whisk the mixture until smooth and shiny. Stir in the rum or other flavoring. Cover the surface of the chocolate with plastic wrap. Set aside in a cool place until the chocolate firms up, about 2 hours. (To speed this up set the bowl of chocolate over another bowl of ice and stir until the desired consistency.) Line a baking sheet with waxed or parchment paper. Use 2 spoons to drop small mounds/balls of chocolate, about 1/2 to 1-inch high on the paper (depending on the size you want). Then chill your hands under a faucet of running cold water or by using an ice bath. Roll each chocolate mound between your open palms to make smooth round balls. Pour the cocoa or coating of choice into a cake pan or on a plate. Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles. Repeat with all the truffles. Refrigerate until ready to serve. To serve, scoop the truffles out of the cocoa with a fork or a slotted spoon. Put the truffles in small candy cups and serve now or refrigerate until ready to serve. ","[Port, Tawny Port, Moscato, Riesling]" 43181,"Sausage Stuffed Mushrooms 24 large whole fresh mushrooms 1 pound sweet Italian sausage 2 bunches scallions, chopped, green parts reserved 1/2 cup grated Parmesan, plus more for topping 1/4 cup breadcrumbs 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper One 8-ounce package cream cheese, softened Instructions: Preheat the oven to 350 degrees F. Grease a sheet tray or line with parchment paper. Clean the mushroom caps with a damp paper towel. Carefully break off the stems and, using the tip of a spoon, hollow out the center of the mushrooms. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with the back of a wooden spoon. Transfer the cooked sausage to a paper towel-lined plate to cool. Add the white chopped scallions to the skillet and cook until fragrant, about 2 minutes. Add the scallions to the sausage and cool. When the sausage and scallion mixture is no longer hot, stir in the Parmesan, breadcrumbs, salt, pepper and softened cream cheese. The mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of the stuffing. Top with additional Parmesan if desired. Arrange the mushroom caps evenly on the prepared sheet tray. Place in the oven and bake until the mushrooms are piping hot and liquid starts to form under the caps, 20 minutes. Garnish with the reserved green scallions. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 43182,"B.B.Q. Garlic Crab 1 tablespoon chopped garlic 2 ounces extra-virgin olive oil 1 cooked, cleaned, and cracked crab (ask your local fishmonger to do this) Salt and pepper 1/2 lemon, plus wedges, for garnish Chopped Italian parsley leaves, for garnish Instructions: Lightly cook the garlic in the olive oil in a saute pan (about 2 to3 minutes on medium-low heat). Allow to cool. Add the crab and toss with the salt and pepper. Preheat the grill to high, carefully place all the marinated crab onto the grill, allowing the oil to drip off before putting onto the grill, and cover with lid. Allow to cook about 4 to 5 minutes then turn over and allow to cook another 3 to 4 minutes. Remove from the grill, and place into a large metal bowl. Squeeze the fresh lemon juice over the crab and toss well. Serve on a large platter with fresh lemon wedges and chopped Italian parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43183,"Eggplant Appetizer 1 large eggplant 1 piece of ginger, 1-inch square, grated 1 clove garlic, chopped 1/2 cup stuffed jumbo olives, sliced 2 plum tomatoes, chopped 2 scallions, sliced 1 teaspoon sesame seeds Zest of 1/4 lemon 1 tablespoon rice wine vinegar Instructions: Slice the eggplant on the diagonal into 1/4-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside. In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar. Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43184,"Classic Suya 1 tablespoon extra-virgin olive oil, plus more for the grill 1 small flank steak (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
1 medium red onion, sliced
1/4 cup Suya Spice Mix, recipe follows, plus more for serving 1 pint grape tomatoes
1 English cucumber, sliced
Sliced baguette, for serving
1 cup unsalted roasted peanuts 2 to 3 teaspoons ground ginger
1 to 3 teaspoons ground cayenne
1 to 2 teaspoons onion powder
1 to 2 teaspoons garlic powder
1 teaspoon kosher salt
Instructions: Preheat an outdoor grill or grill pan to medium-high heat. Brush the grill grates with oil. Season the steak lightly with salt and pepper. Grill, turning once, until the steak is charred on both sides, 3 to 4 minutes per side for medium rare. Remove to a cutting board and let rest for 10 minutes. Cut the rested flank steak into small cubes (about 1/2 inch in diameter). Transfer to a bowl and add the red onion. Sprinkle with the Suya Spice Mix and drizzle with the olive oil. Toss well. Pile the steak and onion on a serving platter and add the tomatoes and cucumber in a pile. Sprinkle with more Suya Spice Mix and serve with sliced baguette. Put the peanuts in a blender or electric spice grinder and pulse until fine and powdery but not pasty. Add the ginger, cayenne, onion powder, garlic powder and salt as desired and blend just to combine. Transfer to an airtight container. The suya spice will keep for several weeks in a cool, dry place. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 43185,"Pomegranate-Braised Brisket with Sweet-and-Spicy Zhug 1 piece (4 to 5 pounds) brisket, preferably the flat portion (see Cook's Note) Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 Golden Delicious or Honeycrisp apples, cut into 1-inch chunks
2 medium sweet onions, cut into 1-inch chunks
4 cloves garlic, peeled
1 dried bay leaf
3 cups pomegranate juice
1 cup dried cherries
1/4 cup pomegranate seeds 3 medium jalape?o or serrano peppers, stemmed (remove the seeds for less heat) 2 cups packed cilantro leaves and tender stems
2 cups packed fresh parsley leaves
1/4 cup olive oil
2 tablespoons pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cloves garlic, peeled
Kosher salt
Instructions: For the brisket: Season the brisket generously on both sides with salt and pepper and let it come to room temperature, 25 to 30 minutes. Preheat the oven to 350 degrees F.
Heat the olive oil in an 11-by-15-inch flame-proof roasting pan over medium-high heat until shimmering, swirling to coat the pan. Add the brisket, fat-side down, and sear until browned and some fat is rendered, 3 to 4 minutes. Flip and sear on the other side for about 4 minutes longer. Remove the brisket from the pan, add the apples and onions and cook, stirring occasionally and scraping the browned bits from the bottom of the pan, until the apples are slightly browned and the onions just begin to soften, about 4 minutes.
Turn off the heat. Add the garlic and bay leaf to the pan and toss to combine. Clear a spot in the center and return the brisket fat-side up to the pan. Add the pomegranate juice; it will reach about three-quarters up the sides of the brisket. Cover the pan with a layer of parchment and then cover tightly with aluminum foil (see Cook's Note). Bake for 90 minutes.
Remove the pan from the oven. Carefully peel back the foil and parchment at the far end of the pan (not the side closest to you) to avoid being scalded by steam escaping from the pan. Flip the brisket over, fat-side down, and sprinkle the dried cherries evenly around the brisket. Cover tightly again and braise until the brisket is very tender but holds together when sliced, about 90 minutes more.
Carefully remove the brisket and let it rest on a cutting board. Transfer as much of the fruits and vegetables from the pan to a large bowl with a slotted spoon. Strain the braising liquid into a large saucepan and bring to a rapid boil. Cook, stirring occasionally, until reduced by one-third, about 10 minutes. You should have about 3 cups. Pour it into a large glass measuring cup and let sit until the fat rises to the surface.
Meanwhile, for the sweet-and-spicy zhug: Place the cl peppers in a food processor followed by the cilantro, parsley, olive oil, pomegranate molasses, cumin, coriander, garlic and 1 teaspoon salt. Pulse until combined, 4 to 5 times, then scrape down the sides with a rubber spatula and process until smooth and fully combined, about 2 minutes. The sauce should be the consistency of pesto. Taste and add more salt if needed. Makes about 1 and 1/2 cups.
Slice the brisket across the grain and shingle it onto a serving platter, tucking the apples, onions and dried cherries around the meat. Skim off and discard the fat from the braising liquid and pour about 1 1/2 cups over the brisket. Sprinkle all over with the pomegranate seeds. Serve the zhug and remaining braising liquid alongside.
","[Pinot Noir, Syrah, Tempranillo, Garnacha]" 43186,"Berry Dessert Lasagna 1 1/2 cups sugar 12 ounces fresh raspberries 1 cup heavy cream 1 tablespoon pure vanilla extract Two 10.75-ounce frozen pound cakes 1/2 cup unsweetened shredded coconut 12 ounces fresh blueberries Instructions: Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl. Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna \noodles.\ Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.
","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 43187,"Chocolate-Coconut Bars Butter, for greasing pan Topping: 1/3 cup coconut cream 1 large egg white 1/2 teaspoon vanilla extract 1 1/2 cups sweetened shredded coconut 2 teaspoons all-purpose flour One 4-ounce bar bittersweet or semisweet chocolate, coarsely chopped Base: 1/4 cup all-purpose flour, plus more for rolling dough 1/3 cup natural unsweetened cocoa powder (not Dutch process) 1/4 teaspoon fine sea salt One 1-pound package prepared refrigerated sugar cookie dough Instructions: Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.) For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside. For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners. Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]

" 43188,"Moist and Savory Stuffing 2? cups Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) Generous dash ground black pepper 2 stalks celery, coarsely chopped (about 1 cup) 1 large onion, coarsely chopped (about 1 cup) 1 package (14 ounces) Pepperidge Farm? Herb Seasoned Stuffing Instructions:

1. Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
2. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
3. Bake at 350F for 30 minutes or until the stuffing mixture is hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43189,"Chocolate Mini-Loaves Cooking spray 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces 1/2 cup freshly brewed coffee 1/2 cup unsweetened Dutch-process cocoa 1/4 cup milk 1 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 1 teaspoon cinnamon 1/2 teaspoon chipotle cl powder 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1/3 cup sour cream 2 large eggs, at room temperature 1 teaspoon pure vanilla extract Confectioners' sugar, for dusting Instructions: Position the rack in the center of the oven and preheat to 350F. Generously spray the inside of a mini-loaf baking pan with the cooking spray and set aside. Put the butter, coffee, cocoa and milk in a small microwave-safe bowl, cover with plastic wrap and microwave on high until the butter melts, about 3 minutes. Whisk to combine. Whisk the flour, granulated sugar, cinnamon, cl powder, baking soda, baking powder and salt in a large bowl. Beat the sour cream, eggs and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients; stir in the sour cream mixture, until just combined. Divide the batter equally among the loaves, filling each about ? of the way. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow the loaves to cool in the pan on a rack for 10 minutes. Run a knife around each loaf to loosen, remove the loaves and let cool completely on a rack. To serve, dust the tops of the loaves with confectioners' sugar. If you like, cut out small hearts or other festive stencils and place them on the loaves before dusting. ","[Malbec, Tempranillo, Barbera, Garnacha]

" 43190,"Sunny's BBQ Popcorn 2 cups cooked popcorn 1 tablespoon barbecue seasoning
1 tablespoon sugar
Instructions: Combine the popcorn, barbecue seasoning and sugar in a large bowl and toss together. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 43191,"Butternut Squash Soup with Sage ? teaspoon salt ? teaspoon ground black pepper 4 cups Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) Pepperidge Farm? Golden Butter Distinctive Crackers 1 tablespoon butter 1 tablespoon vegetable oil 1 butternut squash (about 2- to 2?-pounds), peeled, seeded and cut into 1-inch pieces (about 6 cups) 2 medium Granny Smith apples, cored and sliced (about 2 cups) 1 large onion, chopped (about 1 cup) 1 tablespoon ground sage Instructions:

1. Heat the butter and oil in a 6-quart saucepot over medium heat. Add the squash, apples, onion, sage, salt and black pepper and cook until the vegetables are almost tender.
2. Stir the broth in the saucepot. Heat to a boil. Reduce the heat to low and cook for 10 minutes or until the squash is tender.
3. Using an immersion blender, puree the squash mixture. Serve the soup with the crackers, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43192,"Cadbury Deviled Eggs 12 milk chocolate eggs with soft fondant centers, such as Cadbury? Creme Eggs? One 12-ounce bag white chocolate chips 3/4 cup heavy cream Yellow food coloring, for the ganache Green sour belt candy, for decorating Instructions: Warm a small paring knife in hot water and dry it with a towel. Use the residual heat of the knife to gently split the candy eggs in half. Scoop out the fondant centers into a medium microwave-safe bowl; reserve the chocolate shells. Add the white chocolate chips and heavy cream to the bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Refrigerate the bowl for 30 minutes to cool and thicken the white chocolate ganache, stirring occasionally. Whip the ganache with an electric mixer on medium-high speed until fluffy and smooth, about 5 minutes. Transfer half of the ganache to a piping bag fitted with a large plain round tip. Add the food coloring to the remaining ganache and stir to just combine. Transfer the yellow ganache to a piping bag fitted with a large closed star tip. Place the round piping tip in the center of a chocolate egg shell. Apply gentle pressure to fill the egg to the edge with the white ganache. Use the yellow ganache to pipe a rosette in the center. Continue with the remaining chocolate egg shells and ganache. Snip the belt candy into \chives\ with scissors and sprinkle over the eggs.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43193,"Salmon, Avocado, and Bacon with Chili Mayonnaise 8 slices good quality dense whole wheat bread 1/2 cup mayonnaise 1 tablespoon hot chili paste (recommended: Srirachi Hot Chili Paste) 1/4 pound smoked salmon 2 avocados, pitted, peeled and thinly sliced 8 slices bacon, cooked 2 hard boiled eggs, thinly sliced Freshly ground black pepper Instructions: Toast the bread, cut off the crusts, and cut each slice diagonally in half. Combine the mayonnaise and chili paste and spread some onto each triangle. Top each with a piece of salmon, 2 slices of avocado, 1/2 piece of bacon, and an egg slice. Garnish with a grind of black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43194,"Fingerling Potato Poutine with cl Braised Beef Oil, for frying 3 pounds fingerling potatoes, blanched and halved lengthwise
   Salt and pepper
   1 pound cl Braised Beef, recipe follows (see Cook\u2019s Note) 1 pound shredded Mahn cheese (see Cook\u2019s Note) 1 bunch fresh parsley, minced
   6 slices smoked bacon, baked until crispy and crumbled 20 to 30 whole cloves garlic, simmered in blended oil until soft 3 cups Beef Gravy, recipe follows 2 tablespoons blended oil 3 pounds beef chuck roast
   Salt and pepper
   6 cloves garlic
   2 celery stalks, chopped
   1 large carrot, chopped
   1 yellow onion, chopped
   1/2 cup tomato scraps or 1 tablespoon tomato paste
   1/4 cup red wine
   2 cups chicken stock
   1 tablespoon dried oregano leaves 1 tablespoon dried thyme leaves 1 teaspoon crushed red pepper flakes
   2 dried bay leaves
   9 tablespoons blended oil 1/2 yellow onion, sliced
   1/2 tablespoons dried oregano leaves
   1/2 tablespoon dried thyme leaves
   Salt and pepper
   1 tablespoon tomato paste
   1/2 teaspoon crushed red pepper flakes
   1 tablespoon red wine
   6 cups chicken stock
   2 tablespoons beef base
   1 1/2 tablespoons balsamic vinegar
   1 tablespoon tamari
   1/2 cup all-purpose flour
   Instructions: Preheat the oven to 400 degrees F. Heat oil in a fryer or heavy-bottomed Dutch oven to 356 degrees F. Fry the potatoes in batches until golden and crispy, about 3 minutes. Drain well, transfer to a bowl and season with salt and pepper. Spread the potatoes in 8-ounce portions on 2 sheet trays (3 portions will fit on each tray). Top each portion with 2 to 3 ounces of the cl Braised Beef and 2 to 3 ounces of the shredded cheese. Bake until the cheese is melted and lightly caramelized, about 5 minutes. Using a spatula, transfer the potatoes to a serving dish. Garnish each portion with parsley, bacon and 4 or 5 cloves of the simmered garlic. Serve with the gravy on the side. Preheat the oven to 325 degrees F. Heat a large roasting pan over high heat, then add the oil. Season all sides of the beef liberally with salt and pepper. Sear the roast well on all sides. Transfer to a plate. Add the garlic, celery, carrots and onions to the pan. Season with salt and pepper while stirring. When vegetables color slightly, add the tomatoes and stir for 1 to 2 minutes. Deglaze the pan with the wine and reduce. Pour in the chicken stock and bring to a simmer. Add the oregano, thyme, red pepper flakes and bay leaves. Turn off the heat and place the roast in the liquid. Cover tightly with plastic wrap and foil. Place the pan in the oven and braise until it is fall-apart tender, 4 to 4 1/2 hours. (Check it at 4 hours.) Your kitchen will smell fantastic. Transfer the roast to a large bowl, then strain the braising liquid into a 4-quart saucepan. Bring to a boil over high heat and reduce until it becomes thick and syrupy, about 30 minutes. Keep a close eye on the reduction near the end to prevent it from burning. Meanwhile, shred the beef, removing any fat and connective tissue. Add the finished reduction to the shredded beef and mix well. Heat a 2-quart saucepan over medium-high heat, then add 1 tablespoon of the oil. Add the onions, oregano and thyme and season with salt and pepper. Reduce the heat to medium and stir until the onions are light brown. Add the tomato paste and cook, stirring, for 2 to 3 minutes. Add the red pepper flakes and deglaze with the wine. Pour in the chicken stock, increase the heat to high and bring to a simmer. Whisk in the beef base, balsamic vinegar and tamari, then simmer for 10 minutes. Strain out the solids, return the liquid to the pot and bring back to simmer. Meanwhile, in a small bowl, whisk together the remaining 1/2 cup oil into the flour to make a roux. Add the roux to the simmering liquid while whisking vigorously. Simmer over medium-low heat for 10 to 20 minutes, skimming off any surface foam that develops. Taste for seasoning, adding salt and pepper as desired. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 43195,"Best Tomato Pie 3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds 1/2 small sweet onion, thinly sliced
   Kosher salt and freshly cracked black pepper 1 rolled 9-inch pie crust, store-bought or homemade 1 cup freshly grated sharp Cheddar 1 cup freshly grated mozzarella 1 cup mayonnaise
   1/2 cup fresh basil leaves, torn, plus small leaves for garnish Instructions: Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours. Preheat the oven to 350 degrees F.
   Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely. Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
   Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
   Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43196,"Double Apple Tart 2 1/3 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder
   1 teaspoon kosher salt
   1 1/4 cups sugar
   10 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter, cubed
   1 cup heavy cream
   1/3 cup crme fraiche, plus more for serving
   4 Honeycrisp apples Instructions: Pulse the flour, baking powder, salt and 2 tablespoons of the sugar in a food processor to combine. Add the butter and process until pea-size pieces. Whisk together the cream and crme fraiche in a measuring cup or small bowl until smooth. Remove the top of the food processor and add the cream mixture (do not use the food processor feed tube). Secure the top and pulse until the dough just comes together. Transfer to a piece of plastic wrap, pat into a 12-by-8-inch rectangle and wrap tightly. Refrigerate for at least 2 hours and up to overnight. Position an oven rack in the middle of the oven and preheat to 425 degrees F.
   Cut 2 pieces of parchment to fit a baking sheet. Place the dough between the parchment and roll into a 12-by-18-inch rectangle. Transfer to the freezer to firm up, about 20 minutes.
   Meanwhile, peel the apples and reserve the peels. Slice off the cheeks of each apple and reserve, leaving the core. Cut the cores in half and add to a medium pot along with the peels, 1 cup of the sugar and 2 cups water. Bring to a boil over medium-high heat, then lower to a strong simmer and cook, pushing down on the cores with a wooden spoon or potato masher to break them apart as they soften, until the liquid reduces to about 1/2 cup, about 30 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the solids with a wooden spoon to extract all of the liquid. Set aside the liquid and compost or discard the solids.
   Meanwhile, cut the apple cheeks into 1/4-inch-thick slices. Transfer the dough on the parchment to a rimmed baking sheet. Remove the top piece of parchment. Shingle the apple slices on the dough in 4 lengthwise rows, leaving a 1/2-inch border of dough all the way around. Sprinkle the apples and border with the remaining 2 tablespoons sugar. Bake until the dough is lightly golden around the edges, about 45 minutes.
   Drizzle the apples with half of the apple syrup and return the tart to the oven to bake until the dough is dark golden brown, about 15 minutes more. Let cool on a wire rack for 5 minutes.
   Drizzle the tart with the remaining apple syrup. Serve warm or at room temperature with a dollop of crme fraiche.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43197,"Lamb Loin Chops with Warm Polenta and Arugula Salad 4 Domestic loin lamb chops, 1 1/2 inches thick 1 teaspoon chopped rosemary 1 teaspoon chopped sage 1 teaspoon chopped thyme Olive oil Salt and pepper 2 cups chicken stock 1 cup polenta 1/2 teaspoon chopped fresh garlic 3 tablespoons grated Parmesan cheese 1 teaspoon chopped fresh parsley Salt and pepper 2 cups baby arugula 1/2 cup extra virgin olive oil 3 tablespoons white balsamic vinegar 1/4 cup extra virgin olive oil 2 tablespoons garlic, cut into thin slivers 1/2 cup lamb stock, see Cook's Notes 1 tablespoon soy sauce Lemon juice Instructions: Combine herbs with a drizzle of olive oil and salt and pepper. Rub onto chops. Refrigerate for at least 4 hours or up to 24 hours. For the Polenta Salad: Bring the stock to a boil. Stir in polenta and lower heat. Continue to stir until bubbling. Add garlic, cheese, parsley and salt and pepper, to taste. Stir well. Pour into a sheet pan lined with parchment paper. Refrigerate for 1 hour. For the sauce: Warm olive oil over medium heat until hot but not smoking. Remove from heat and add the garlic slivers. Combine with the lamb stock, soy sauce and a few drops of lemon juice. Keep warm. Preheat the oven to 450 degrees To assemble the plate, invert the polenta onto a cutting board and cut into 1-inch squares. Grill or pan-roast the lamb chops to desired temperature, about 4 minutes on each side for medium rare. Warm the polenta \croutons\ in the oven in a nonstick, ovenproof saute pan. When hot, toss the croutons with the arugula, olive oil, vinegar and salt and pepper. Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 43198,"Beef with Broccoli Teriyaki and Ramen Noodles Two 3-ounce packages instant ramen noodles 1 pound skirt steak 1/4 cup chicken broth 3 tablespoons teriyaki sauce, such as Kikkoman 2 teaspoons cornstarch 1 teaspoon sugar 1/2 teaspoon toasted sesame oil 5 tablespoons plus 1 teaspoon vegetable oil 4 cups broccoli florets (from 2 to 3 heads) 1 tablespoon finely chopped ginger (about one 1/2-inch piece) 2 cloves garlic, minced (about 1 tablespoon) 4 scallions, thinly sliced, plus more for garnish, optional Toasted sesame seeds, for garnish Instructions: Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use. Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick. Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside. Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef. Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles. Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve. Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch. ","[Syrah, Tempranillo, Barbera, Grenache]" 43199,"Crispy Potato Nuggets with Beer Cheese and Caviar Neutral cooking oil, for frying 2 tablespoons unsalted butter
   2 tablespoons all-purpose flour
   One 12-ounce bottle toasted lager
   1/4 cup whole milk
   3 ounces white Cheddar, grated
   3 ounces low-moisture mozzarella, grated
   3 ounces provolone, grated
   Kosher salt
   9 ounces frozen potato tots 2 to 4 ounces sustainable caviar Instructions: Preheat the cooking oil in a deep-fryer to 375 degrees F. Line a baking sheet with a wire rack. For the beer cheese: Add butter and flour to a small saucepan over medium heat, then stir and cook until the butter and flour are fully blended, about 2 minutes. Slowly pour in the beer and milk, whisking to combine. Bring this to a simmer and cook until thickened, about 5 minutes. Slowly stir in the grated cheeses and cook on low heat until incorporated. Taste and adjust the seasoning as needed. Add the potato tots to the oil and cook until crispy, 2 to 3 minutes. Remove to the wire rack-lined sheet tray. Season immediately with salt. Put the tots in a large shallow dish. Pour over the stringy cheese sauce. Dollop with copious amounts of the caviar. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 43200,"Chicken with Wild Mushrooms Two 3 1/2- to 4-pound chickens, cut in eighths Kosher salt and freshly ground black pepper All-purpose flour 1/2 cup good olive oil 8 whole garlic cloves 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced 8 sprigs fresh thyme, tied with kitchen string 1/4 cup dry sherry 1 tablespoon minced garlic (3 cloves) 2 cups white wine, such as Pinot Grigio 2 cups good chicken stock, preferably homemade 3 tablespoons unsalted butter, at room temperature Instructions: Preheat the oven to 325 degrees.
   Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don't crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
   Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
   Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot. ","[Pinot Noir, Sauvignon Blanc, Chianti, Grenache]

" 43201,"Paella Olive oil, for sauteing 1 onion, finely chopped 1 tomato, skinned and seeded 30 mussels, scrubbed and debearded 12 clams, scrubbed White wine, to cover 1/2 chicken, chopped into small pieces 6 medium squid, chopped into small pieces 2 bell peppers, chopped into small pieces Fish stock Salt and freshly ground black pepper 3 to 4 strands saffron 1 pound medium shrimp, shelled and deveined Instructions: Sweat the onion with in a thin layer of olive oil on low heat for 1 1/2 hours. Add the tomato and simmer for 1 more hour. Let cool and strain. Set aside the onion/tomato mixture. Open 30 mussels and 12 clams by covering them with white wine. Reserve the wine and juice. Reserve the olive oil to saute more ingredients. Saute the chicken in olive oil for about 8 minutes. Set aside. Saute the squid for 5 minutes in olive oil. Set aside. Saute the peppers for 5 minutes. Set aside. Add enough water to the reserved mussel and clam juice so it equals 5 1/2 cups. Flavor the fish stock with salt, pepper, and saffron. Bring to a boil; add 2 cups of rice. Add the Sauteed chicken, squid, peppers, and the onions/tomato mixture. Bring to a strong boil for 4 minutes. Reduce the heat and add the mussels, clams, and shrimp. Boil moderately for about 10 to 12 minutes. Let sit for about 7 minutes. Then serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 43202,"Snowman Cheese Ball One 8-ounce block cream cheese, at room temperature 1 tablespoon Worcestershire sauce 1 1/2 teaspoons grated lemon zest (from 1 lemon) 5 cups shredded white Cheddar (1 pound) Fine salt 1 small carrot 2 asparagus spears, blanched 3 black olives, sliced in half One 12-inch strip English cucumber or one 12-inch piece celery shaved thinly with a vegetable peeler Crackers, for serving Instructions: Thoroughly combine the cream cheese, Worcestershire, lemon zest, 3 cups Cheddar and 1 teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides with a rubber spatula as needed. Transfer to a bowl, then cover with plastic wrap and chill in the refrigerator until firm, about 30 minutes. Roll the cheese mixture into three balls to form the base, body and head of the snowman. (They should be just over 4-, 3-, and 2-inches in diameter.) Roll the balls in the remaining 2 cups Cheddar to create a snowy exterior. Insert a 6- to 8-inch wooden skewer vertically into the largest ball; use it to attach the body and then the head of the snowman.
Cut an inch off the tapered tip of the carrot and use it for the snowman's nose. Insert the asparagus spears into the body for arms. Use two olive halves for eyes, and the remaining four for buttons. Wrap the thinly shaved cucumber or celery around his neck to form a scarf.
Serve the snowman on a platter surrounded by crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43203,"Grilled Halibut with Brown Butter-Citrus-au Poivre Vinaigrette Four 6-ounce halibut fillets 2 tablespoons canola oil Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, cut into pieces 1 small shallot, thinly sliced Juice and 1 teaspoon zest from 1 orange, plus zest for garnish Juice and 1 teaspoon zest from 1 lemon, plus zest for garnish 1 teaspoon chopped fresh thyme, plus sprigs for garnish Instructions: Heat a charcoal or gas grill to high. Brush the halibut fillets on both sides with the canola oil and sprinkle with salt and pepper. Grill, covered, until golden brown on the bottom, about 2 minutes. Flip and cook, covered, until the fish is firm and just cooked through, another 2 minutes. Transfer to a platter. While the fish cooks, combine 2 tablespoons of the butter and the shallot in a medium skillet over medium heat. Cook, stirring, until the shallot softens, about 3 minutes. Add the remaining butter and cook, swirling the pan, until the butter is nut brown. Add the orange and lemon juice and zest, as well as the thyme, 1/4 teaspoon black pepper and salt to taste. Drizzle the brown butter over the fish. Sprinkle orange and lemon zest and thyme sprigs over the top. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 43204,"Tiny Hamburgers with Onion Relish 1 pound ground sirloin 1/2 pound ground pork 1/2 pound ground veal Salt and freshly ground pepper 1 tablespoon extra-virgin olive oil Rolls (recommended: Parker House) 16 dill pickles Onion Relish, recipe follows 2 tablespoons extra-virgin olive oil 3 cloves garlic 2 onions, cut in 1/2 lengthwise and sliced thinly Salt and freshly ground pepper 1/2 cup water 1/2 cup ketchup 2 tablespoons yellow mustard Instructions: Heat a grill to high. Combine all of the ground meat into a large mixing bowl. Shape into 16 (1-ounce) patties. Season patties generously with salt and pepper and drizzle with oil. Cook burgers on a very hot grill for about 30 seconds on each side. If a smoky flavor is desired, you may place a lid on the grill during cooking. Serve the patties on Parker House rolls garnished with a dill pickle and Onion Relish. Heat a large skillet over medium-high heat and add the olive oil and garlic cloves. Saute the garlic until lightly browned. Add the onions and continue to cook the mixture until golden brown. Season well with salt and pepper, add the water, stir, and bring to a boil, scraping up the caramelized bits on the bottom of the pan. Stir in ketchup and mustard. Simmer until thick. Remove from heat and let cool before serving with the burgers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43205,"Sweet Vanilla Peanut Popcorn 4 cups air-popped popcorn 1/4 cup roasted peanuts 1 tablespoon confectioners' sugar
1/4 teaspoon sea salt, plus more as needed
1/4 teaspoon vanilla extract
1 tablespoon melted butter
Instructions: Place the popcorn in a large bowl. Sprinkle the peanuts, sugar and salt over the popcorn and toss well. Stir together the vanilla extract and melted butter and drizzle over the popcorn. Toss again to coat. Season to taste with additional salt, if needed. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 43206,"Caramelized Onion Zin-Burgers with Crispy Cheddar Frico 1/4 cup extra-virgin olive oil 2 small yellow onions, cut in 1/2 and sliced thin Salt and freshly ground black pepper 2 teaspoons chopped fresh thyme leaves 2 cups Zinfandel 1 1/2 cups sharp Cheddar, shredded 3 pounds ground beef Sea salt and freshly ground black pepper 6 seeded burger rolls 2 beefsteak tomatoes, cut 1/3-inch thick 6 ounces spring mix salad green Instructions: Heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often. Sprinkle in the thyme and continue to cook for one minute. Add the Zinfandel and cook until wine is 2/3 reduced. Take off the heat and let cool to room temperature. For the Cheddar fricos: In an 8-inch nonstick pan heated over medium-high heat add 1/4 cup shredded cheese. Cook until cheese is light brown on the bottom. Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe pan and start again until 6 fricos are complete. Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side. Place on a hot grill and cook until nicely browned, approximately 5 minutes. Turn over and continue to cook to desired doneness. A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down. Place burgers on the bottom halves of the rolls, adding a generous helping of onions. Season the tomato slices with salt and pepper. Top the burgers with frico, tomato slice and greens. Roll up your sleeves and dive in. ","[Zinfandel, Cabernet Sauvignon, Syrah, Tempranillo]" 43207,"Festive Baked Brie Bites Two 4- to 5-ounce wheels Brie cheese 3 tablespoons dried cranberries, finely chopped 3 tablespoons shelled pistachios, finely chopped All-purpose flour, for dusting One 8-ounce sheet refrigerated crescent dough 1 large egg, beaten
1 teaspoon chopped fresh rosemary, plus whole sprigs, for garnish
1 teaspoon sea salt
1/4 cup pomegranate seeds Honey, for drizzling
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside. Mix the cranberries and pistachios together in a small bowl. Set aside. Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares. Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet. Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes. Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43208,"Potato-Leek Hash 2 cups leek rings (1/4 inch), about 3 leeks 3 tablespoons duck fat or butter 1/2 cup dry white wine 6 each large yukon gold potatoes, peeled and 1/4 inch dice 1/4 cup chopped chervil Salt and black pepper to taste Instructions: In a hot skillet, coat with 1 tablespoon of fat and sautee leeks until soft, about 6 minutes. Season. Deglaze with white wine and completely reduce. Set leeks aside, wipe out pan and heat again. Add remaining fat and sear potatoes brown, about 10 minutes. Add back the leeks and chervil. Move around quickly to heat thoroughly. Check for seasoning. PLATING On the plate with the liver, place hash to the side and ladle sauce on the liver. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43209,"Northern Italian Caponata with Potatoes 1/2 cup extra-virgin olive oil 1 1/2 large red onion, peeled and small diced 4 1/2 medium carrots, peeled and small diced 1 1/2 medium eggplants, small diced 1 1/2 large Yukon gold potatoes, peeled and small diced Gray salt Fresh ground black pepper 1/2 teaspoon chili flakes 1/2 cup toasted pine nuts 1 1/2 tablespoons orange zest 3/4 cup white wine vinegar 1 1/2 tablespoons sugar 1/2 cup golden raisins 3 tablespoons basil chiffonade Instructions: Heat 2 large nonstick pans over high heat. Divide the olive oil between the 2 pans, when the oil is hot add the vegetables all together and season with gray salt and pepper, to taste, and chili flakes. Saute all of the vegetables together for about 10 to 15 minutes. Add the pine nuts and orange zest and continue cooking for another 5 minutes or until all of the vegetables are soft and the flavors are well infused. Meanwhile in a small saute pan combine the vinegar with the sugar and the raisins, bring to a boil and reduce until slightly syrupy. When the vegetables are cooked and still hot combine with the vinegar syrup and the basil, taste for salt and pepper and serve hot as a side dish. ","[Barolo, Barbaresco, Chianti, Garnacha]" 43210,"Perfect Pumpkin Pie 1 (15 oz.) can pumpkin (about 2 cups) 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2 large eggs 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. salt 1 (9-inch) unbaked pie crust Instructions: HEAT oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. BAKE 15 minutes. Reduce oven temperature to 350 degrees F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool. Garnish as desired. FAVORITE TOPPINGS: SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350 degrees F, spread evenly over top. Bake 10 minutes. STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350F, sprinkle evenly over top. Bake an additional 10 minutes. CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 43211,"Sauteed Mixed Vegetables 2 carrots, peeled and sliced on the bias 25 sugar snaps, trimmed 1/4 cup canola oil 10 black mushrooms, sliced 5 dried black mushrooms, soaked in warm water until soft 1 bok choy cabbage, sliced Salt and white pepper to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 2 teaspoons oyster sauce 1 teaspoon sesame oil Instructions: Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43212,"Chipotle Tortilla Chip-Crusted Shrimp 1/2 cup mayonnaise 2 tablespoons finely chopped pickled jalapenos 2 tablespoons canned chopped green chiles Juice of 1 lime, plus wedges for serving 2 tablespoons chopped fresh cilantro Kosher salt 1 1/2 cups all-purpose flour 2 large eggs 1 cup finely ground tortilla chips (about 4 ounces) 1 pound large shrimp, peeled and deveined 1/2 to 1 teaspoon chipotle cl powder Vegetable oil, for frying Chipotle barbecue sauce, for serving Instructions: Combine the mayonnaise, jalapenos, green chiles, lime juice, cilantro and a pinch of salt in a small bowl; refrigerate until ready to use. Put 1 cup flour in a small shallow bowl; whisk the eggs in a separate shallow bowl. Combine the ground tortilla chips and the remaining 1/2 cup flour in a third bowl. Season the shrimp with salt and the cl powder. Dredge the shrimp in the plain flour, dip in the egg, letting the excess drip off, then press into the tortilla chip?flour mixture until evenly coated. Transfer to a large plate. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Working in two batches, add the shrimp and cook, turning, until golden and crisp, about 3 minutes. Transfer to a paper towel?lined plate to drain. Season with salt. Serve with the jalapeno mayonnaise, chipotle barbecue sauce and lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 43213,"Pistachio Butter Sandwich Cookies 1 1/4 cups (160g) raw pistachios 1 1/4 cups (160g) raw almonds 1/4 teaspoon kosher salt Zest of 1/2 lemon 1/2 teaspoon almond extract 1 cup (200g) granulated sugar, plus a couple more tablespoons for rolling 1 large egg 6 tablespoons (85g) unsalted butter, softened 1 cup (120g) powdered sugar Pinch of kosher salt 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract A pinch of lemon zest Sprinkles, for rolling Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. For the cookies: In a high-powered food processor, blend the pistachios and almonds until spreadable, 10 to 15 minutes. Remove 1/4 cup (64g) of the mixture and set aside for the filling. To the food processor, add the salt, lemon zest, almond extract and granulated sugar and blend together. Add the egg and blend to combine. Scoop out 16 tablespoon-size balls and roll in granulated sugar. Flatten, place on a baking sheet 1 inch apart and bake for 12 minutes (they'll still be very soft but they'll firm up as they cool). Let cool on the pans for 10 minutes and then transfer to a wire rack to cool completely. For the filling: In a stand mixer fitted with a paddle attachment, blend together the butter and reserved pistachio-almond butter. Add the powdered sugar and blend to combine. Add the salt, vanilla extract, almond extract and lemon zest. Fill a piping bag with the filling and pipe in the centers of half of the cooled cookies. Sandwich them with the other half of the cookies and then roll in sprinkles. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 43214,"The Beefy Tomato Cocktail 4 ounces jerky-infused tequila 1 ripe red tomato, quartered 1/8 teaspoon celery salt 1/8 teaspoon horseradish Jerky swizzle stick for garnish Instructions: In a blender, add the tomato, booze and spices; blend until smooth.
Pour over ice into a frosty Mason jar and garnish by placing a large piece of jerky in the glass.
","[Tannat, Tempranillo, Malbec, Zinfandel]" 43215,"Chilled Peanut Chicken Noodle Salad Kosher salt 1/2 cup smooth peanut butter 1 large boneless, skinless chicken breast sliced crosswise 1/4 inch thick (about 12 ounces) 1/4 cup rice vinegar 2 tablespoons soy sauce 2 to 3 tablespoons Sriracha 4 scallions, thinly sliced 6 ounces thin rice vermicelli noodles 1 romaine heart, thinly sliced (about 3 cups) 2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups) 1 red bell pepper, stemmed, seeded and thinly sliced 1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch) Lime wedges, for serving Instructions: Bring a large pot of salted water to a boil. Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate. Continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly. Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands. Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43216,"Best Dinner Rolls 5 3/4 to 6 3/4 cups Pillsbury BEST? All Purpose Flour 1/4 cup sugar 2 tsps. salt 2 pkgs. active dry yeast 1 cup water 1 cup milk 1/2 cup butter 1 large egg Crisco? Original No-Stick Cooking Spray Butter, melted Instructions: COMBINE 2 cups flour, sugar, salt and yeast in large bowl; mix well. Heat water, milk and 1/2 cup butter in small saucepan until very warm (120 degrees to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 2 1/2 to 3 cups flour until dough pulls cleanly away from sides of bowl. SPRAY large bowl with no-stick cooking spray. Knead in 1 1/4 to 1 3/4 cups flour on floured surface until dough is smooth and elastic, 8 to 10 minutes. Place dough in prepared bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) until light and doubled in size, 45 to 60 minutes. PUNCH down dough several times to remove all air bubbles. Divide dough in half. To make Pan Rolls, lightly spray two 13 x 9-inch pans with no-stick cooking spray. Divide each half of dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in prepared pans. Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes. HEAT oven to 400 degrees F. Uncover dough. Bake 16 to 20 minutes or until golden brown. Immediately remove rolls from pans; cool on wire racks for 15 minutes. Brush with melted butter. Serve warm or cool. Tip: To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough as directed in recipe; let rise a second time until light and doubled in size, 25 to 35 minutes. High Altitude (above 3500 ft.): No change. VARIATIONS: BOW KNOT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls SWIRL ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into an 8-inch rope. Beginning at center, make a loose swirl or coil with each rope; tuck end under. Place 2 to 3 inches apart on prepared cookie sheets. After rising, bake 12 to 15 minutes or until golden brown. Yield: 16 rolls CROWN ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place 1 ball, smooth side up, in each prepared muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls CRESCENT ROLLS: Lightly spray cookie sheets with no-stick cooking spray. Using half of dough, divide dough in half again; shape each half into a ball. On lightly floured surface, roll each ball into a 12 inch round. Spread each with 1 tablespoon softened butter. Cut each round into 12 wedges. Beginning at wide end of wedge, roll toward point. Place, point side down, 2 to 3 inches apart on prepared cookie sheets. Curve ends to form a crescent shape. After rising, bake 12 to 15 minutes or until golden brown. Yield: 24 rolls CLOVERLEAF ROLLS: Lightly spray 12 muffin cups with no-stick cooking spray. Using half of dough, divide dough into 12 equal pieces; divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each prepared muffin cup. After rising, bake 14 to 18 minutes or until golden brown. Yield: 12 rolls Tip: Diagrams for making dinner rolls are on pillsburybaking.com under Baker's Corner, Baking Tips, Shaping Dinner Rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43217,"Chocolate Game Board 32 ounces milk chocolate, tempered 64 ounces bittersweet chocolate, tempered 32 ounces white chocolate, tempered
Instructions: Using an offset spatula, spread a 1/8-inch layer of milk chocolate on parchment paper, being sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate harden slightly, 4 to 5 minutes. The chocolate will be firm enough to cut but it will not be hard. Using the tip of a sharp paring knife or an X-acto knife, cut a square. This will be the base of your game board, so determine how large you would like it to be before you begin cutting. For the Squares: Place a sheet of acetate or parchment on your work surface with the long side facing you. Using an offset spatula, spread a 1/4-inch layer of bittersweet chocolate onto the acetate and wait until it begins to set. Using a rolling cutter or a hot, sharp chef's knife, cut the sheet of chocolate into squares. The quantity and size of the squares depends upon how large you have cut your base and how many squares you would like to have on your game board. When the chocolate has set, carefully peel away the acetate. It should release from the chocolate quite easily. Repeat this process using the white chocolate. For the Frame: Start by drizzling both white and milk chocolate onto parchment paper. Dip your clean, dry fingers into the bowl of bittersweet chocolate and spread it over the drizzles, creating a marbled effect. When you initially drizzle the milk and white chocolate, make sure you are working with enough chocolate so that the result will be at least 1/4-inch thick/high. (Despite the fact that the size of the game board is your creative decision, the thickness must be at least 1/4-inch, as it will break easily if it is any thinner.) Let the chocolate harden slightly, 4 to 5 minutes. The chocolate will be firm enough to cut but it will not be hard. Using the tip of a sharp paring knife or an X-acto knife, cut four pieces. The length should be the same as the four sides of your base and the width should be as determined by you. Using a mitre box if you have one or a knife if not, angle each corner so they fit together when assembling. For the Feet: Place a sheet of parchment on your work surface with the long side facing you. Using an offset spatula, spread a 1/4-inch layer of milk chocolate onto the acetate sheet. Wait until the chocolate begins to set. Using a hot sharp chef's knife, cut 8 squares appropriately sized to your game board. When the chocolate has set, carefully peel away the sheet. It should release from the chocolate quite easily. Use more chocolate to glue two squares together, making a 1/2-inch-thick foot. Repeat with the other squares. Glue them into place on each corner of the base of the game board. To assemble, glue down the chocolate squares on top of the footed base, alternating white and dark. Place the frame along the outer edge of the base and glue on with chocolate. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 43218,"Cheese and Ham Board Soft cheese, such as fresh goat cheese Good olive oil Fresh basil, cut Hard cheese Blue cheese Grapes Fig jam Fig ball, sliced in half 6 thick slices smoked ham English honey mustard English water crackers Crisps Baguette, sliced Instructions: Place the fresh goat cheese in a small canning jar, drizzle olive oil over the top and sprinkle with basil. Decoratively place the canning jar and all the other ingredients on a wooden cutting board and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43219,"Easter Bread 3 pounds flour 1 quart warm water 1 pack yeast 3 teaspoons salt Instructions: Preheat oven to 350 degrees. Mix together flour, water, yeast and salt. Form into a large donut shape. Place a large bowl inside the hole so it doesn't close up while baking. Place whole eggs, evenly spaced, on top of dough. Push into dough so that some dough comes up on the sides and slightly on the top of the eggs. Brush top with beaten egg. Let rise, covered, at room temperature for 30 minutes. Bake in oven for 1 hour. Reduce temperature to 250 and bake 1 hour longer or until dough is nicely browned. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 43220,"Goat Cheese and Sun-Dried Tomato Crostini 1 cup drained sun-dried tomatoes in oil 1/2 cup sunflower seeds 1/2 cup packed basil leaves, plus more for garnish 1/2 cup grated Parmesan 3 garlic cloves, smashed, plus 2 whole cloves 1/2 lemon, juiced 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 pounds goat cheese, at room temperature 2 baguettes, sliced on the bias Instructions: Preheat the broiler. In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately. Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves. Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43221,"Strozzapreti 1 pound/500 g all-purpose flour 3 plum tomatoes, peeled, finely chopped with juices 1 egg Salt 1/4 cup/50 ml extra-virgin olive oil 1 sprig fresh rosemary, leaves picked and finely chopped 1/2 cup/125 ml finely grated Parmigiano cheese 1/4 cup reserved pasta water Instructions: Put the flour on a worktable. Make a well in the center of the flour and add the tomatoes, egg, and salt. Combine together and knead until the mixture becomes an even dough. If the mixture becomes too wet, add more flour, if it becomes too dry, add more tomato juice. Sprinkle the work surface with a little flour. Cut a quarter of the dough and roll the dough flat. Cut the dough into strips 1/2-inch wide and then each strip about 2 to 3-inches long. Using your thumb and index finger, gently pinch the width of the dough strip, and then roll out. Repeat the above process until all the dough is used up. Cover up any excess dough with a cloth to prevent it from drying, if you are not using it immediately. Put the dough-strips on a lightly floured board and then add to a pot of boiling salted water. Stir to prevent the pasta from sticking together and drain when the pasta floats to the surface, 2 to 3 minutes. Reserve 1/4 cup pasta water. To make the sauce: Add the olive oil, chopped rosemary, and Parmigiano cheese to a cold saucepan. Add the cooked strozzapreti to the saucepan with a 1/4 cup pasta water and mix well. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 43222,"Lemon Chicken Soup and Salad 4 tablespoons extra-virgin olive oil 5 scallions, chopped (white and green parts separated) 4 cups low-sodium chicken broth 1/2 cup white rice 1 bunch baby carrots (about 4 ounces), cut into chunks 1 bunch baby turnips (about 4 ounces), quartered lengthwise Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 large eggs 4 tablespoons fresh lemon juice 2 cups shredded rotisserie chicken, skin removed 3 tablespoons chopped fresh parsley (optional) 8 cups salad greens Instructions: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes. Whisk the eggs and 3 tablespoons lemon juice in a medium bowl. Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly. Add the shredded chicken to the pot, then whisk in the egg-broth mixture. Return the soup to a gentle simmer, then remove from the heat. Stir in the scallion greens and parsley and season with salt and pepper. Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper. Serve with the soup.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-chicken-soup-and-salad-recipe.html?oc=linkbackPhotograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 43223,"Saucy Salmon 1 tablespoon olive oil 4 cloves garlic, minced 1 (14-ounce) can low-sodium diced tomatoes, juice included 1 (12-ounce) can low-sodium tomato sauce 1 (7-ounce) jar roasted red peppers, drained, rinsed and thinly sliced 2 dried whole red cl peppers 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 large bunch Swiss chard, washed well and dried, tough center stems removed, coarsely chopped (about 8 cups) 4 (6-ounce) skinless salmon fillets 1/4 cup chopped cilantro leaves Instructions: Preheat oven to 350 degrees F. Heat oil in a large saute pan over medium-low heat. Add garlic and cook until soft and golden, about 1 minute. Add diced tomatoes with juice, tomato sauce, red peppers, chili peppers, cumin, coriander and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes until sauce thickens slightly. Remove from heat, and remove cl peppers. Place Swiss chard on the bottom of a 9 by 13-inch glass baking dish. Season fish fillets with remaining salt and pepper and place in on top of chard. Cover with sauce and bake, covered, until fish is just cooked and chard is wilted, about 15 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with cilantro and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 43224,"Peanut Butter Protein Bars 2 cups chunky peanut butter 1/3 cup honey
1/3 cup chocolate milk
2 1/2 cups rolled oats
1/2 cup flax seeds
2 tablespoons chocolate protein power
1/3 cup dried cherries
1/2 cup mini chocolate chips
Instructions: Line a 9-by-13-inch glass pan with parchment, letting it hang over the sides. Set aside. Combine the peanut butter, honey and chocolate milk in a medium heatproof glass bowl and place over a pot of simmering water. Allow the mixture to become warm and smooth, stirring to completely incorporate. Remove from the heat and set aside. Meanwhile, mix the oats, flax seeds, protein powder, dried cherries and half of the chocolate chips in a large bowl. Pour the peanut butter mixture into the oat mixture and stir until well combined. Transfer the mix to the prepared pan and press the mixture into an even layer. Sprinkle over the remaining chocolate chips, lightly pressing them into the base, and freeze for 15 minutes to allow the mixture to set. Remove from the pan and cut into 24 bars, then transfer to an airtight container and freeze. When ready to eat, remove from the freezer and allow to thaw slightly, 2 to 3 minutes, before enjoying. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43225,"Poblano and Rosemary Veggie Quesadillas 4 tablespoons feta cheese, drained and crumbled 4 tablespoons grated part skim milk mozzarella 1/2 teaspoon olive oil 1 onion, diced 2 cloves fresh garlic, minced 1 potato, peeled, diced, and cooked until tender 1 poblano pepper, seeded and toasted 1 scallion, sliced 1/2 zucchini, cubed 1 teaspoon chopped fresh oregano leaves 2 tablespoons coarsely chopped fresh cilantro leaves, plus extra for garnish 1 tablespoon chopped fresh rosemary leaves 6 (10-inch) flour tortillas, heated 1 cup Ancho cl Salsa, recipe follows 6 ancho chiles, washed and seeded 1 cl de arbol, toasted 1 onion, chopped 4 tomatoes, chopped
1 tablespoon chopped fresh oregano leaves 2 cups water 2 cloves garlic, chopped 2 tablespoons chopped fresh cilantro leaves Salt
Instructions: In a medium size bowl mix the cheeses together and set aside, covered, in the refrigerator until ready to use. In a hot saute pan over medium heat 1/2 teaspoon of the olive oil. When the oil is hot, add the onion, garlic, potato, pepper, scallion, and zucchini and saute for 3 minutes, stirring. Fold in the herbs. Set aside. Place the tortillas in a hot dry saute pan over medium heat or on a hot grill and spoon 2 tablespoons of the veggie saute 2 tablespoons of the mixed cheeses on to each tortilla. Fold the tortillas in half and toast each side for 1 to 2 minutes until the cheese starts to melt. Cut each tortilla in thirds and arrange on a serving plate garnished with Ancho cl Salsa and cilantro. Serve warm. Begin by rinsing and seeding the chiles. Add the chiles, onion, tomatoes and oregano in a saucepan with the water. Bring to a boil reduce heat to a simmer. Simmer 20 minutes or until the tomatoes are soft. Strain cooked ingredients from the cooking liquid. Toss liquids and place the cooked ingredients plus the garlic into a blender and puree until smooth. Add cilantro if desired, season with salt, to taste, and set aside until ready to use. Serve hot or cold.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 43226,"Plantain Chips with Spicy Scallops 1 green plantain peeled and sliced crosswise into very thin slices 2 cups canola oil Salt 1/4 pound fresh bay scallops 2 limes, zested, juiced 1 garlic clove, chopped fine 1 habanero pepper, diced fine (for less heat use a milder pepper like poblano or jalapeno) 2 tablespoons olive oil 1 teaspoon chopped cilantro, plus leaves for garnish 1 tablespoon chopped red onion 1/2 teaspoon ground pimento seed or allspice berries 1 tablespoon honey 1 teaspoon salt 1 teaspoon pepper Instructions: Place oil in a deep stainless steel pot and heat to 350 degrees F. Place chips in the hot oil and fry until crisp, about 3 minutes. Remove and place on paper towels to absorb excess oil. Sprinkle with salt while still warm. In a stainless steel bowl mix all ingredients together until well incorporated and season with salt and pepper. Cover and place in refrigerator for 2 hours to marinate. To serve, lay plantain chips individually on a platter and top with 1 scallop. Garnish each 1 with a cilantro leaf. ","[Rioja, Tempranillo, Garnacha, Barbera]" 43227,"Collard Wrapped Salmon 1/2 cup cracked black pepper 2 cups san bai su* 1/2 cup fresh lemon juice 3/4 cup sesame oil 6 tablespoon sesame tahini 1 7-pound salmon, cleaned 2 bunches collard greens, washed and untrimmed Instructions: In roasting pan combine black pepper, san bai su, lemon juice, sesame oil and tahini. Whisk to combine. Using a sharp knife, score several diagonal lines along the length of fish, down to spine, on either side. Place fish in pan and marinate 2 - 4 hours at room temperature. After marination, preheat grill or broiler. Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil. Refresh in ice water and drain. On a large baking sheet, arrange greens, overlapping, to form a rectangle as long as the fish and twice as wide as the fish. Place fish in middle and wrap the greens over so only the head and tail are exposed. Seal with a piece of butchers string or dental floss. Place fish on grill. Cook 7 - 12 minutes per side, until greens, head and tail blacken. It will take 2 spatulas, one at the head and one at the tail, to turn fish, don't be concerned about greens sticking. To test for doneness, try pulling out a dorsal fin from the top of the fish. If it slides out easily, it's done. To serve, place the whole fish on a serving platter. Using a dull knife and soup spoon, scrape of any remaining skin and remove fins. Spoon half reserved marinade over top. Cut along spine first and serve the top fillet. Lift tail, insert knife between bones and flesh, and run it along the length. All, or most, of the bones should easily lift out. Spoon on remaining marinade and serve second fillet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 43228,"Grilled Skirt Steak with Sticky Barbecue Onions 4 tablespoons unsalted butter 4 yellow onions, thinly sliced Kosher salt and freshly ground black pepper 2 ounces ketchup 2 ounces apple cider vinegar 2 tablespoons Dijon mustard 2 tablespoons light brown sugar 1 teaspoon cayenne 1 teaspoon ground cumin 1 teaspoon sweet paprika 2 pounds skirt steak, cleaned Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil, plus more for the cutting board 1 tablespoon fresh oregano leaves, finely chopped 1 teaspoon sweet paprika Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak. For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare. Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions. (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.) ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 43229,"Full Irish Breakfast One 13-ounce can English-style baked beans, such as Heinz beans with tomato sauce 2 tablespoons Irish butter, plus more softened, for serving 1 1/2 cups quartered white button mushrooms Kosher salt and freshly ground black pepper 1 large ripe plum tomato, cut crosswise into 4 slices 2 slices Irish bacon (back bacon), Canadian bacon or American-style bacon (about 3 ounces) 2 white pudding sausages (about 4 ounces), pricked with a fork in several places 2 black pudding/blood sausage patties (about 2 ounces) 4 slices whole grain or black bread 4 large eggs Bitter orange marmalade, for serving Brewed Irish breakfast tea, for serving Instructions: Preheat the oven to 375 degrees F. Line a large baking sheet with foil or parchment paper. Heat the baked beans in a small covered saucepan, stirring occasionally, over low heat.
Meanwhile, heat a large nonstick skillet over medium-high heat and then add 1 tablespoon of the butter. When it melts, add the mushrooms, season with salt and pepper and brown on one side for 1 to 2 minutes. Toss the mushrooms and push them to one side of the skillet. Add the tomatoes to the other side, season with salt and pepper and cook, turning once, until browned on the edges and slightly softened, about 1 minute per side. At the same time, continue to cook the mushrooms, tossing occasionally, until browned and tender, 2 to 3 minutes more. Transfer the mushrooms and tomatoes to the prepared baking sheet, keeping the components separate, and place in the oven to keep warm.
Add the remaining tablespoon of butter to the same skillet and melt over medium heat. Add the bacon, white pudding and black pudding and fry, turning occasionally, until browned, about 4 minutes. Transfer to the baking sheet with the mushrooms and tomatoes, leaving the fat in the skillet. Put the bread on the other side of the baking sheet and place in the oven. Let the bread toast, flipping once, while you fry the eggs.
Heat the fat in the skillet over medium heat. Crack the eggs into the skillet, season with salt and pepper and fry, flipping once, about 3 minutes total for over-easy eggs with slightly runny yolks. Remove the baking sheet from the oven and divide each of the components between two plates. Serve more butter and the marmalade on the side for the toast and hot tea as your beverage.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 43230,"Truffled Mashed Potatoes 3 pounds red skin potatoes, cut into 2-inch dice 1 1/2 cups light cream 6 tablespoons butter 2 garlic cloves, minced (1 tablespoon) 2 1/2 teaspoons salt 1 teaspoon pepper 2 tablespoons truffle oil Instructions: Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water. Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream. Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 43231,"Missed Putt Pizza 1 1/4 cups warm water 1/2 teaspoon sugar 1 teaspoon active dry yeast 3 3/4 cups all-purpose flour, plus 1/4 cup for rolling out dough 1 teaspoon salt 1 tablespoon olive oil, plus 4 tablespoons, divided 1/4 cup cornmeal 3 tablespoons olive oil 1 small onion, diced 4 small cloves garlic, chopped 1/2 teaspoon red pepper flakes 1 teaspoon dried oregano 1 (28-ounce) can crushed tomato 4 basil leaves, sliced Salt and fresh ground black pepper 1/4 pound pancetta, diced 3 medium onions, thinly sliced 8 ounces whole mozzarella cheese, sliced into thin rounds 1 roasted red pepper, cut into strips Instructions: Dough:
In the bowl of a standing mixer combine the 1 1/4 cups warm water, sugar and yeast. Let sit for 5 minutes until the yeast begins to bloom. The water will get foamy and bubbly when ready. Add the 3 3/4 cups of flour, salt, and 1 tablespoon of olive oil. Mix in a standing mixer fitted with a dough hook on medium speed until the dough is smooth, soft and stretchy, about 5 to 7 minutes.
Remove the bowl from the mixer and cover it with a damp towel or plastic wrap. Put in a warm spot until the dough has doubled in volume, about 1 1/2 hours. Punch the dough down and remove it from the bowl. Divide the dough into 2 equal portions and roll into balls. Put on a floured cutting board, dust the dough with flour and cover with a kitchen towel or plastic wrap. Let sit in warm spot for another 1 1/2 hours.
Sauce:
Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft and translucent, about 3 minutes. Add the garlic, red pepper flakes and oregano and saute for another 2 minutes. Stir in the crushed tomatoes and basil. Season with salt and pepper, to taste, and simmer for 10 to 15 minutes over low heat. Remove from the heat and let cool to room temperature before spreading on the pizza dough.
Toppings:
In a large skillet over medium heat cook pancetta until brown and crispy. Remove to a plate lined with a paper towel to drain.
In the same pan the pancetta was cooked in add the onions and turn heat to medium-low. Cook the onions until golden brown and caramelized making sure to stir ever few minutes for about 25 minutes. Remove the onions to a plate and set aside.
*See instructions below of setting up grill or oven to cook pizza.
On a floured work surface, roll out 1 piece of dough into a 12-inch round. Cover a pizza paddle or the backside of a sheet pan with 2 tablespoons of the cornmeal. Put the dough on the paddle. The cornmeal will act as little ball bearings and help the dough slide off the paddle. Brush the dough with 2 tablespoons of the olive oil. Spread half of the sauce evenly over the dough leaving 1-inch space between the end of the sauce and edge of the pizza dough. Top with half of the cheese and with half of all of the toppings.
Carefully slide the pizza off of the paddle or sheet pan onto the hot pizza stone. Cover and let cook until the crust is brown and cheese is melted and bubbly, about 10 minutes. Repeat with remaining dough and toppings. Remove the pizzas from the oven, slice and serve hot.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 43232,"Honeyed Lemon-Berry Snack Cake Nonstick cooking spray 2 1/4 cups (10 1/8 ounces) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 3 large eggs, separated 3/4 cup (8 7/8 ounces) orange blossom or clover honey 2/3 cup (6 ounces) unsweetened applesauce 1/3 cup (3 ounces) grapeseed, canola or vegetable oil 1 tablespoon (1/2 ounce) freshly squeezed lemon juice 2 teaspoons pure vanilla extract 1 1/2 teaspoons finely grated lemon zest 1 1/2 cups (7 1/2 ounces) frozen raspberries, blueberries, blackberries or a combination 2 tablespoons (1 1/2 ounces) honey 2 tablespoons (1 ounce) freshly squeezed lemon juice Instructions: For the cake: Position a rack to the center of the oven and preheat the oven to 350 degrees F. Spray an 8-inch square, light-colored metal baking pan with nonstick cooking spray, and then line the pan with an 8-inch wide strip of parchment paper, leaving several inches of overhang on the opposite sides of the pan.
In a medium bowl, sift together the flour, baking powder, salt and baking soda. In a separate medium bowl, using a handheld mixer, beat the egg whites to stiff peaks.
In another medium bowl, whisk together the egg yolks, honey, applesauce, oil, lemon juice, vanilla extract and lemon zest. Pour the wet ingredients into the flour, and fold gently to blend. Add about one-third of the whipped egg whites to the batter, and stir to blend well. Add the remaining whipped whites, and fold gently just until no visible clumps of the egg white remain.
Remove the berries from the freezer. Scrape half of the batter into the prepared pan and smooth evenly. Sprinkle half of the frozen berries over the batter. Pour and smooth the remaining batter, and then scatter with the remaining berries. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes.
Cool for 10 minutes in the pan set on a wire rack.
For the glaze: Whisk together the honey and lemon juice in a small bowl.
Spoon the glaze over the warm cake, letting it absorb before adding more. Cool the cake completely, and then slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 43233,"Gluten-Free Pizza Crust 350 grams All-Purpose Gluten-Free Flour Mix, recipe follows 2 1/4 teaspoons active dry yeast 1 teaspoon psyllium husk powder (see Cook's Note) 1 teaspoon kosher salt 2 tablespoons olive oil, plus more for sprinkling 1 large egg, at room temperature 3/4 cup warm water 400 grams millet flour 300 grams sweet rice flour 300 grams potato starch Instructions: Combining the dry ingredients: Whisk together the flour mix, yeast, psyllium, and salt. Pour this mixture into the bowl of a stand mixer. Finishing the dough: With the stand mixer running on low, add the olive oil, then the egg. Slowly, pour in the water. Here's the important part: gluten-free pizza dough will not look the same as gluten dough. It will be far wetter, even a little like pancake batter. As you pour the water, look for the dough to come together around the paddle. However, when your turn off the mixer, the dough should slump off the paddle immediately. Letting the dough rise: Scrape the pizza dough into a large greased bowl. Cover it with plastic wrap and set the bowl in a warm place. Gluten-free dough does not rise as much as gluten dough. Instead, you are looking for the dough to hydrate fully and increase in size by about one-third. When the dough has risen a bit and has the texture of traditional dough, about 1 1/2 hours, you're ready to bake. Preparing to bake: Heat the oven to 500 degrees F. If you have a pizza stone - and we recommend you do - put it in the oven now. If you own a pizza peel, lay down a piece of parchment paper on it now. If you don't own one, put the parchment paper on a pizza pan or baking sheet. Put the dough down on the parchment paper then top it with another one the same size. Using your hands or a rolling pin, flatten the dough slowly and evenly. You want a pizza dough about 12 inches in diameter. Take the top piece of parchment paper off the pizza dough. Sprinkle some olive oil over the top of the dough. Bake the dough in the oven until the edges are starting to brown and crisp and the top of the pizza is a little firm to the touch, 5 to 8 minutes. Pull out the pizza dough and top with whatever toppings you desire. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43234,"Salt-and-Vinegar Fish Sticks 1 10-ounce bag salt-and-vinegar potato chips (about 10 cups), finely crushed 1/3 cup all-purpose flour
Kosher salt Large pinch of cayenne pepper 2 large eggs 2 tablespoons tartar sauce 2 pounds haddock or pollock fillets, pin bones removed, cut into 1-inch-wide strips Vegetable oil, for frying Lemon wedges and/or malt vinegar, for serving Instructions: Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl. Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl. One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture. Place on a baking sheet until ready to fry. Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes. (Let the oil return to 350 degrees F between batches.) Drain on paper towels and season with salt. Serve with lemon wedges and/or vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 43235,"Macaroni -Shrimp 7 ounces elbow macaroni, uncooked 1 pound medium shrimp (40 to 60 count), shelled and deveined 5 tablespoons butter, divided 3 cloves garlic, finely chopped 1/2 cup finely chopped medium onion 1 cup finely chopped celery 2 teaspoons salt, divided 2 teaspoons chopped fresh chives 1 teaspoon freshly ground black pepper 3 tablespoons cornstarch, mixed with 1/2 cup warm water 1/2 teaspoon ground nutmeg 1 1/2 cups nonfat half-and-half 1 cup shredded colby jack cheese 2 cups shredded sharp Cheddar 1 egg, lightly beaten 1/2 teaspoon paprika, for garnish Instructions: Preheat oven to 375 degrees F. Cook macaroni according to package directions. Drain and set aside. Cut shrimp crosswise into thirds. In a medium frying pan, over medium heat, melt 2 tablespoons butter. Add garlic, and cook until translucent. Stir in the onion and celery, and cook, stirring occasionally, until translucent. Add shrimp, 1 teaspoon salt, chives and pepper. Mix thoroughly, reduce heat and cover. Cook for 10 to 12 minutes until the shrimp are cooked through. Drain and reserve liquid. In a medium saucepan, melt 2 tablespoons butter over low heat. Stir in cornstarch/water mixture, nutmeg, and remaining 1 teaspoon salt. Gradually stir in half-and-half; cook and stir until mixture thickens slightly and bubbles. Remove from heat. Add half the colby cheese and 1 cup of the cheddar. Stir until melted; then add remaining colby cheese. Continue to stir until mixture is smooth. Add reserved liquid from shrimp and continue to stir until mixture is well combined. Grease a 2-quart casserole with remaining tablespoon butter. In large bowl combine shrimp and cooked macaroni; add cheese sauce and mix thoroughly. Pour mixture into casserole dish and stir in the egg. Bake 35 to 40 minutes or until lightly browned and bubbly. Remove from the oven and sprinkle with remaining 1 cup of cheddar cheese. Return to the oven and bake until cheese is melted. Remove from oven and sprinkle with paprika. Let stand 10 to 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 43236,"Hot Ginger Toddy 4 to 6 ounces top shelf bourbon 2 ounces honey 1 ounce Ginger Syrup, recipe follows 1 ounce freshly squeezed lemon juice 1 lemon 2 cups coarsely chopped fresh ginger with peel, about 8 ounces 1 cup sugar Instructions: Heat whiskey, honey, ginger syrup, and lemon juice in a small saucepan until honey dissolves and liquid is hot, but not boiling. Pour into a large snifter or mug. Serve.

1. Cut peel from lemon (avoid pith) using a vegetable peeler. Place ginger and lemon peel in food processor and finely chop.
2. Transfer lemon-ginger mixture to a medium saucepan, add sugar and 2 cups of water and bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes. Strain mixture and cool. Cover and refrigerate for up to 1 week. ","[Bourbon, Rye, Scotch, Meursault]" 43237,"Banana Bread Muffins 2 1/2 cups unbleached all-purpose flour 1/2 teaspoon baking soda 3/4 cup dark brown sugar 1/4 teaspoon ground cinnamon 2 cups smashed bananas (about 4 to 6 bananas) 1/2 cup vegetable oil 1/2 cup milk 2 large eggs, at room temperature 1/8 teaspoon fine salt 1/2 teaspoon pure vanilla extract 3/4 cups chopped walnuts Instructions: Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside. Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl. Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin. Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43238,"Peruvian Lamb Stew Seco de Cordero 8 large cloves garlic 2 teaspoons coarse sea salt I tablespoons ground cumin 1 teaspoon freshly ground black pepper 1/2 cup red wine vinegar 3 tablespoons olive oil I (7 to 8 pound) lamb shoulder, bones and fat removed, cut into 2 1/2-inch chunks 3 jalapeno peppers, stemmed, seeded if desired, and finely chopped 4 medium onions, finely chopped 2 teaspoon coarse sea salt I 1/2 cups beer 8 cups beef or chicken stock preferably homemade 6 large boiling potatoes, peeled and quartered I bunch cilantro, leaves only, finely chopped Instructions: In a mortar and pestle or food processor, pound the garlic, salt, cumin, and black pepper to a paste. Mix in the vinegar, and then blend in the olive oil. Transfer the mixture to a large shallow earthenware dish, and place the lamb in the marinade, turning to evenly coat all the chunks. Marinate at room temperature for 2 to 3 hours. Remove the lamb from the marinade with a slotted spoon, reserving 1/2 cup of the marinade. In a large heavy casserole, heat the 3 tablespoons olive oil over high heat. Brown the lamb, turning with tongs to sear all sides evenly. This will take about 20 minutes (if the lamb does not fit all in one layer, brown in 2 batches, otherwise the meat will steam rather than sear). Transfer the lamb to a plate with a slotted spoon and set aside. Reduce the heat to medium-high and add the jalapenos, onions, and salt. Saute, stirring frequently, for about 10 minutes, or until the onions are golden. Add the beer and lower the heat so that the liquid is simmering. Cook for about 15 minutes, or until all of the beer has evaporated. Return the browned lamb, along with the accumulated juices from the plate, to the pan. Add the stock and stir to mix. Bring up to a boil, then reduce the heat and simmer the dish, covered, for about I hour and 20 minutes, or until the meat is tender. Add the potatoes, cover the pan again and cook for about 20 minutes more, or until the potatoes are tender (you may need to add a little more stock or water to keep them from scorching). Add the reserved 1/2 cup of the marinade and the cilantro, stir to mix, and cook for 1 minute more. Serve from the casserole. ","[Syrah, Tempranillo, Garnacha, Barbera]" 43239,"Pickled Potato Salad 4 medium Russet potatoes Salt 2 tablespoons EVOO, plus more for drizzling 1/4 pound bacon, finely chopped 1 red onion, finely chopped 1 fresh cl pepper, such as Fresno or red finger cl, seeded and finely chopped 1 teaspoon coriander seeds 1 teaspoon mustard seeds 2 bay leaves 1 tablespoon superfine sugar 1/4 cup cider vinegar 1 can beef consomme 1/4 cup finely chopped fresh parsley Freshly ground pepper Instructions: Peel the potatoes and cut into 1/4-inch-thick slices. Put the potatoes in a pot, cover with water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 7 to 8 minutes. Meanwhile, heat the EVOO in a saucepot over medium heat. Add the bacon and cook until crisp, 2 to 3 minutes. Add the onions, cl, coriander seeds, mustard seeds and bay leaves, and cook until tender, about 5 minutes. Sprinkle with the sugar, then douse the pan with the vinegar and stir until combined. Add the consomme and cook until reduced to 3/4 cup. Drain the potatoes, then toss with the dressing and the parsley in a large bowl. Season with salt and pepper and drizzle with EVOO. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 43240,"Cheesy Lemon Pizza 1 pound refrigerated pizza dough 1 cup whole-milk ricotta 2 teaspoons grated lemon zest (from 2 lemons)
   1/2 teaspoon dried oregano
   1/4 teaspoon kosher salt
   All-purpose flour, for dusting hands and work surface 1 tablespoon olive oil 1 cup torn mozzarella 1/2 cup freshly grated Parmesan 1/4 cup fresh basil leaves, torn
   1/4 teaspoon red pepper flakes
   Instructions: Remove the pizza dough from the refrigerator 1 hour before starting. Position oven racks in the upper and lower thirds of the oven and preheat to 450 degrees F. In a small bowl, combine the ricotta, lemon zest, oregano and salt. Set aside. Using a touch of flour to prevent sticking, stretch out the pizza dough into an 11-by-16-inch oval. Coat a baking sheet with the olive oil. Transfer the dough to the baking sheet and spread evenly with the ricotta mixture, leaving a 1/2-inch border. Sprinkle the mozzarella over the ricotta. Bake on the lower rack for 10 minutes. Rotate to the upper rack and bake until deep golden brown, an additional 10 minutes. Remove the pizza to a cooling rack and sprinkle with the Parmesan, basil and pepper flakes. Cut into pieces and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43241,"Flan de Calabaza (Pumpkin) 2 to 3 slices leftover pumpkin pie 1/4 cup milk (or cream) Nonstick cooking spray 1/2 cup sugar Fresh mint, for garnish, optional Instructions: Scoop out the filling of the pie slices and put them in a mixing bowl. Add in the milk and mix well. There's empty crust leftover, which you can discard or just pop in your mouth. Preheat the oven to 350 degrees F, and boil some water. Spray 2 ramekins with cooking spray to prevent sticking. This preparation needs to happen first, because the next part is a little time sensitive. Put the sugar in a saucepan over medium heat. This will begin the caramelization process as it melts down to syrupy consistency-about 10 minutes. Stir it frequently until it becomes brownish in color, and then immediately pour a layer of it in each ramekin before it starts solidifying as it cools. Then top each ramekin with the pumpkin mixture. Place the ramekins on a rimmed baking sheet, and then pour about a 1/2-inch layer of boiling water into the sheet to ensure even baking. Bake for 20 minutes. After baking, let the ramekins cool, and then refrigerate them for a couple of hours until they're cold. Place a plate over each ramekin and then flip the two upside down so you can slowly lift the ramekin to reveal the flan inside. Garnish it with fresh mint if you have it and want it to look extra fancy. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 43242,"Apple Pies 50 Gala apples, peeled, cored, and chopped coarsely 44 Golden Delicious apples, peeled, cored, and chopped coarsely 3 tablespoons ground cinnamon 2 tablespoons apple pie spice 1 tablespoon ground nutmeg 4 cups sugar 1/2 cup lemon juice 5 pounds flour 2 pounds vegetable shortening 1/2 cup sugar 2 teaspoons salt 4 cups water Instructions: For the filling: Mix the apples with the pie filling ingredients in a bowl and let stand overnight, refrigerated. Preheat the oven to 350 degrees F. For the pie crust: In a large bowl, combine the flour, shortening, salt, and sugar and mix together to a fine consistency, with no lumps of shortening. Then, add the water and knead until the mixture is moist and consistent. Don't over do it. Divide the dough into 24 pieces. Roll out 2 pieces of the dough so that it is 2 inches larger than the pie pan. Place 1 piece of the dough in a large pie pan. Add the fruit mixture to about 1 to 1 1/2-inches above pie pan. Place the remaining piece of over the filling to make the top crust and crimp around the edges to seal. Cut slits in the top crust for steam to escape during baking. Bake until crusts are golden brown. Repeat this process 11 more times. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43243,"Tostones (Fried Plantains) 1 bunch arugula, leaves only, coarsely chopped 1 serrano cl, stemmed, seeded and minced 2 cloves garlic, finely chopped 2 tablespoons lime juice 3 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Vegetable oil for deep frying 2 large green plantains, peeled and cut into 1-inch diagonal slices Salt to taste Instructions: In a food processor, combine all the ingredients for the sauce and pulse together, scraping down the sides of the bowl as necessary, until smooth. Cover with plastic and refrigerate until serving, but not more than 2 hours. In a large heavy saucepan or deep-fat fryer, heat about 3 inches of vegetable oil to 375 degrees. Deep fry the plantain slices, in batches if necessary to prevent overcrowding, for about 5 minutes, or until they just begin to turn golden. Remove the plantains with a slotted spoon and drain on paper towels. When the slices are slightly cooled, place a paper towel on the top of each one and flatten slightly with the palm of your hand to about half their thickness. Return the plantains to the hot oil and fry until golden brown, 3 to 4 minutes more. Transfer to plates lined with fresh paper towels, drain briefly and sprinkle with salt to taste. Serve warm, accompanied by the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43244,"Fresh Apple Crumble with Vanilla Ice Cream 5 large Golden Delicious apples (about 3 pounds) 1 cup granulated sugar Juice of one lemon 1/4 cup brandy 1/2 teaspoon ground cinnamon About 1 cup walnuts or pecans, chopped 1 cup all-purpose flour 1 1/4 cups rolled oats 1/2 cup dark brown sugar 1 teaspoon ground cinnamon Pinch salt 1 stick cold butter, cut into small pieces Vanilla ice cream, as an accompaniment Instructions: Preheat oven to 350 degrees F. Peel, core and slice apples into 1/4-inch slices. Transfer apples to a large mixing bowl and toss with sugar, lemon juice, brandy, and cinnamon. Pour into a lightly greased 13 by 9-inch baking dish. In another large bowl make a coarse crumb mixture out of crumble ingredients using fingers. Top apples with mixture and bake about 45 minutes. Serve warm with vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 43245,"Potato Dumplings 3 potatoes Salt Cornstarch Onions, chopped 1 pound ground beef Salt and pepper, to taste 2 to 3 egg yolks Instructions: Boil and mash potatoes. Add salt and cornstarch to thicken. Mix the onion with the beef, add salt and pepper and saute. Strain the juice from the saute. Form potatoes into balls. Stuff potatoes with meat so the potato is half full. Wrap the dumplings and brush them with egg yolk. Sprinkle non-flavored bread crumbs over the dumplings and bake them in a preheated 480 degree oven for 15 minutes or until they brown. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 43246,"Kicked Up No-Bake Nachos 1 large bag corn chips Chili con Queso, recipe follows Pickled jalapeno slices, optional 1 medium Hass avocado, peeled, seeded, and diced Chopped grilled green onions, for garnish Chopped fresh cilantro leaves, for garnish Sour cream, for garnish 2 tablespoons vegetable oil 1 cup diced chorizo 1 cup chopped white onions 1 teaspoon minced garlic 1 teaspoon Essence, recipe follows 1/4 teaspoon salt Pinch cayenne, or to taste 2 tablespoons all-purpose flour 1 (14-ounce) can diced tomatoes, drained 1 cup canned chopped mild green chiles 1 cup heavy cream 2 cups grated medium Cheddar 1 1/2 cups grated Monterey jack 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Spread the corn chips in a thick layer across a large heat-proof tray or decorative platter. Ladle the chili con queso over the chips in an even layer. If desired, top with jalapeno slices. Evenly arrange the chopped avocados, green onions, and cilantro over the cheese layer and top with dollops of sour cream. Serve immediately. In a large pot, heat the oil over medium heat. Add the chorizo and cook until fat starts to render, about 4 minutes. Add the onions and cook, stirring, until very soft, about 6 minutes. Add the garlic, Essence, salt, and cayenne and cook, stirring, for 30 seconds. Add the flour and stir for 2 minutes. Add the tomatoes and chopped chiles, and cook, stirring, for 1 minute. Slowly add the cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated. Remove from the heat and adjust the seasoning, to taste. Serve immediately with or over chips. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 43247,"The Best Eggplants Ever 3 tablespoons salt 3 large eggplants (each about 1 pound and 2 ounces) Peanut or corn oil, for deep frying 3 tablespoons peanut or corn oil 2 whole hot dried red chiles 1 teaspoon whole brown mustard seeds 3 cloves garlic, finely chopped 1 (28-ounce) can good-quality whole tomatoes, finely chopped, with the liquid 10 fresh curry leaves, if available (use basil as an alternative with a different flavor) 1 (15-ounce) can chickpeas, drained and rinsed or 12 ounces cooked and drained 3/4 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground turmeric 10 tablespoons plain yogurt 1/4 teaspoon salt 1/4 teaspoon ground cumin seeds 2 tablespoons thick tamarind paste 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon ground roasted cumin seeds A little extra salt and freshly ground pepper, fresh mint or cilantro leaves, for garnishing Instructions: To prepare the eggplant: Pour 3 quarts of water into a very large bowl or large pan. Add the salt and stir well. Trim the eggplants, slicing off the very top and bottom, and then peel them. Cut them, crosswise, into about 5 slices each. Each slice should be about 1 1/4 to 1 1/2 inches thick. Put the slices into the salty water as you cut them. The slices will float. Upturn a plate on top of the slices and balance a weight (such as a clean glass jar filled with water) on top of the plate. Set aside for 3 to 10 hours. Remove the slices from the water and pat them dry. Pour about enough oil into a large pan to come to a depth of 3/4 inches, and set over medium heat. Allow time for the oil to get very hot, then put in as many eggplant slices as the pan will hold in a single layer and fry for 3 to 4 minutes on each side, or until reddish-gold. Remove to a large plate or tray lined with a double thickness of paper towels. Fry all the eggplant slices this way, adding more oil, if needed, and using as many plates or trays as you see fit. I like to change the paper towels at least once. I also pat the tops of the slices with more paper towel. The eggplants may now be set aside for 3 to 4 hours, if desired. To make the Tomato-chickpea sauce: Either use 3 tablespoons from the frying oil or, if you prefer, fresh oil, and pour it into a large, lidded pan. Set the pan over medium-high heat, and, when the oil is very hot, put in the chiles and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the garlic. Stir quickly once, then put in the tomatoes, curry leaves, chickpeas, salt, cumin, coriander, and turmeric. Stir and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 20 minutes. Remove the chiles before serving. To make the yogurt sauce: Put the yogurt in a small bowl and beat lightly with a fork or small whisk until smooth. Stir in the salt and cumin. Cover and refrigerate, if not using within 2 hours. To make the tamarind chutney: Combine the tamarind paste, sugar, salt, and cumin in a small cup. Mix well. Cover and refrigerate, if not using within 2 hours. To prepare the dish: When ready to serve, preheat the oven to 325 degrees F. Spread out the eggplant slices in a single layer on a baking tray and dust very lightly with salt and black pepper. Place in the oven and heat through, about 15 minutes. If oil accumulates at the bottom of the tray, pour it out. Heat the tomato-chickpea sauce. Arrange the eggplant slices on a very large platter in a single layer. Pour a small ladleful of the tomato-chickpea sauce on top of each slice. Center 2 tablespoons of the yogurt sauce on top of the tomato-chickpea sauce and then put a generous dot of the tamarind chutney on top of the yogurt. Garnish with mint leaves. ","[Sangiovese, Pinot Noir, Grenache, Tempranillo]" 43248,"Lemony Chicken 1 quart buttermilk 1 tablespoon lemon zest (from 1 lemon) 4 boneless skinless chicken breasts, tenders removed, cut in strips 2 cups all-purpose flour 1 cup cornstarch Vegetable oil, for frying 1 (11-ounce) jar lemon curd 1/4 cup chicken broth 1/4 teaspoon ground ginger 1/2 teaspoon soy sauce Instructions: Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F. Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3 to 4 minutes. Drain on paper towels. While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43249,"Name This Dish Cheese Ball 4 slices bacon 8 ounces cream cheese, at room temperature 1 cup shredded smoked cheddar cheese (about 4 ounces) 2 scallions (white and light green parts), thinly sliced 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce Kosher salt 4 ounces Monterey jack cheese 2 dried currants 1 baby carrot, trimmed 2 sprigs rosemary 1 pretzel crisp, plus more for serving 1 pitted jumbo black olive Instructions: Cook the bacon in a large nonstick skillet over medium-high heat until just starting to crisp but still pliable, about 5 minutes. Remove 1 slice to a paper towel-lined plate. Continue cooking the remaining bacon until browned and crisp, 2 to 3 more minutes; remove to the plate. Halve the slice of less-cooked bacon lengthwise. Finely chop the remaining bacon. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the cheddar, scallions, Worcestershire sauce, hot sauce, a pinch of salt and the chopped bacon; beat until combined. Refrigerate until slightly firm, about 30 minutes. Form the cheese mixture into 3 balls (about 2 inches, 2 1/2 inches and 3 inches). Refrigerate until firm, at least 30 more minutes. Meanwhile, freeze the Monterey jack cheese 1 hour (this will make it less clumpy when grated). Grate the cheese on the small holes of a box grater. Gently press all over the cheese balls to coat completely. Put the 3-inch cheese ball on a small serving plate; insert a 4-inch wooden skewer into the middle. Stack the 2 1/2-inch and 2-inch balls on top, securing on the skewer. Press the currants into the top cheese ball for eyes; add a carrot nose. Use the halved bacon to make a scarf and add rosemary sprigs for arms. Place the pretzel crisp on top for a hat brim. Cut off about one-third of the olive so that it sits flat; place on top of the pretzel crisp for the hat. Serve with more pretzel crisps. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 43250,"Jalapeno Pork Poppers 1 pound medium jalapenos, cut in half lengthwise, seeded, and deveined 1 pound cream cheese, softened 1 pound ground sausage 1 medium white onion, finely chopped 1 tsp salt pepper to taste Instructions: Preheat oven 400 degrees F. Brown sausage and onion over medium-high heat. Drain fat. Pat sausage with paper towel to remove residual fat. In a metal bowl, combine sausage/onion mixture, cream cheese, salt and pepper. Stir until completely combined. With a small spoon, fill jalapeno halves with sausage/cream cheese mixture. Place filled jalapeno halves on a foil lined baking sheet. Bake until golden brown and jalepenos appear to be slightly softened. This will take approximately 25-35 minutes. Eat immediately or store leftovers in refrigerator and warm up in microwave. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 43251,"Green Beans with Caramelized Onions 1 Tbsp. unsalted margarine 1 large sweet onion, peeled and cut into strips 1 Tbsp. sugar 3/4 lb green beans, trimmed vegetable oil spray 1 Tbsp. Mrs. Dash? Lemon Pepper Seasoning Instructions:

1. Heat margarine in large skillet, add onion, sprinkle with sugar. Cook over low heat until onions are golden and tender, about 20 minutes.
2. Cook green beans in boiling water for 10 - 13 minutes or until tender. Drain and place in bowl.
3. Spray hot beans with vegetable oil spray and sprinkle with Mrs. Dash? Lemon Pepper Seasoning Blend, toss.
4. Garnish with caramelized onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43252,"Crispy Crunchy Fish and Chips 4 small russet potatoes, washed 3 cups canola plus 2 teaspoons canola oil Salt and freshly ground black pepper Nonstick cooking spray 2 cups all-purpose flour, plus 1/2 cup for dredging 2 teaspoons baking powder 2 cups seltzer water 4 tilapia fillets, each fillet sliced in 1/2 Tartar Sauce, recipe follows 1 cup mayonnaise 2 teaspoons lemon juice 2 teaspoon seafood seasoning 2 tablespoons pickle relish Instructions: Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
   Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
   In a medium pot heat 3 cups of canola oil to 360 degrees F.
   In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
   Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
   Serve immediately with chips and Tartar Sauce on the side.
   Combine all ingredients in a small bowl and mix until well blended. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43253,"St. Patrick's Day Green Velvet Layer Cake 2 1/2 cups all-purpose flour 2 tablespoons unsweetened cocoa powder (not Dutch process) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 1/4 cups buttermilk, well shaken 1 tablespoon green liquid food coloring 2 teaspoons pure vanilla extract 2 cups granulated sugar 1 cup (2 sticks) unsalted butter, at room temperature 3 large eggs, lightly beaten 1/2 cup all-purpose flour 1 1/2 cups milk 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 4 teaspoons pure vanilla extract Pinch fine salt Green liquid or gel food coloring, optional Green candies and sanding sugar for decorating, optional Instructions: For the cake: Preheat the oven to 375 degrees F. Butter three 8-inch round cake pans, line with parchment and butter the parchment; set aside. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk, food coloring and vanilla in a spouted measuring cup; set aside. Beat the granulated sugar and butter in a stand mixer (or a large bowl if using a hand mixer) on medium speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs and beat until fully incorporated. Reduce the mixer speed to the lowest speed; with it running, add 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, then 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scrape down the sides and beat until well mixed. Divide the batter evenly among the three prepared pans. Bake until slightly puffed and a toothpick comes out clean when inserted in the center, 20 to 25 minutes. Let cool 15 minutes in the pan, then turn out to cool completely. For the frosting: Put the flour in a small saucepan. Vigorously whisk in about 1/2 cup of the milk, making sure to get the whisk into the edges of the pan, until you have a smooth, thick paste. (This step keeps the flour from clumping.) Slowly whisk in the remaining milk until fully incorporated and the mixture is smooth. Cook over medium heat, whisking continuously, until the mixture is very thick, about 5 minutes. (Toward the end of the process, the mixture will become a thick paste; it may seem to be forming lumps, but whisk vigorously and the lumps will disappear.) Scrape the frosting into a bowl, press plastic wrap onto the surface and refrigerate until cool, about 45 minutes. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter and granulated sugar on medium speed until very light and fluffy, about 5 minutes. Add the cooled flour mixture a tablespoon at a time and beat until smooth. Switch to the whisk attachment (or continue with the hand mixer), add the vanilla, salt and 3 to 5 drops food coloring if using and whip until very light and fluffy, like thick whipped cream, up to 10 minutes with a stand mixer or 12 minutes with a hand mixer. To assemble: Place one layer on a cake plate, spread frosting on top and repeat with the 2 remaining layers. Frost the sides and decorate with candies and sanding sugar if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43254,"Apple Muffins 1/2 cup, packed, brown sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 cups flour 1 egg, lightly beaten 1/4 cup melted butter 1/2 cup buttermilk 2 Granny Smith apples, peeled and cored and cut into 1/4inch dice (about 1 1/2 cups) 4 ounces (1 cup) pecans, chopped 1 to 2 tablespoons regular sugar Instructions: Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 43255,"Coconut Shrimp Salad Vegetable oil, for frying 1/4 cup cornstarch 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper 2 large eggs 3/4 cup panko breadcrumbs 3/4 cup sweetened shredded coconut flakes 12 ounces peeled and deveined jumbo shrimp, butterflied 2/3 cup ranch dressing 1/4 cup chopped fresh cilantro 1 to 2 tablespoons hot sauce 1 lime, zested and juiced 3 cups mixed greens 1 cup diced mango 1/4 cup roasted cashews 3 to 4 radishes, thinly sliced 1 mini cucumber sliced Instructions: For the coconut shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F. Combine the cornstarch, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the breadcrumbs and coconut flakes. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating. Fry the shrimp in the oil in small batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate. Sprinkle with salt. For the dressing: Mix the ranch, cilantro, hot sauce and lime zest and juice in a small bowl. For the salad: Arrange the greens, mango, cashews, radishes and cucumber on a platter. Top with the shrimp and serve with the dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43256,"Captain Mojo 4 ounces spiced rum (recommended: Captain Morgan) 1/2 large banana, sliced 1 orange, peeled and chopped 1 slice pineapple, diced 2 cups ice 2 ounces banana, pineapple, orange blend juice (recommended: Dole) Fresh mint leaves or sprigs, for garnish Instructions: In blender add all ingredients, except mint, and blend until smooth. Pour into a collins or hurricane glass and garnish with fresh mint.
","[Rum, Orange Wine, Pineapple Wine]" 43257,"Master Chef Blauberg's Green Apple Crisp 2 lemons, juiced 6 Granny Smith apples 2 tablespoons vanilla sugar 1 cup almond cream, recipe follows 4 tablespoons brown sugar 4 mint sprigs 1/2 cup butter 1/2 cup sugar 1/2 cup almond flour (sifted) 2 whole eggs Instructions: Place the lemon juice into a mixing bowl. Peel and core the apples, then grate into the juice. Stir the grated apples until coated. Remove excess juice by squeezing the shredded apples through a cloth napkin. Combine in a mixing bowl with sugar and almond cream. Mix well. Place into a small greased tart shell. Sprinkle with brown sugar and brown under a broiler. Then place into a preheated 350 degree oven and bake approximately 8 to 10 minutes or until the apples start to rise and bubble. Remove from the oven and dust with vanilla sugar. Remove from the mold. Serve with blackberry sauce and cinnamon ice cream (or your favorite flavor.) Garnish with mint sprig.; In an electric mixer, cream the butter and sugar together until smooth. Add the flour then slowly add the eggs. Remove almond cream from the mixer, cover and refrigerate for 3 hours.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 43258,"Chef's Salad 1 pound 12 ounces (800 grams) baby potatoes, boiled in their skins, cooled and cut into bite-size pieces 7 ounces plant-based protein chicken fillets, cooked and thinly sliced 2 1/2 ounces (70 grams) watercress (about 2 handfuls) 1 cup frozen peas, thawed 6 sun-dried tomatoes, thinly sliced 3 heads Baby Gem lettuce, roughly chopped 2 handfuls pitted Nocellara or Castelvetrano olives, pitted and sliced 2 scallions, thinly sliced 1 medium carrot, grated 8 tablespoons extra-virgin olive oil 4 tablespoons red wine vinegar 2 tablespoons vegan mayonnaise 2 tablespoons Dijon mustard Flaky sea salt\u202fand freshly ground black pepper Instructions: Add the potatoes, plant-based chicken, watercress, peas, tomatoes, lettuce, olives, scallions and carrots to a large salad bowl. Add the oil, vinegar, mayonnaise, mustard, and a small pinch of salt and pepper to a small jar with a tightly secured lid and shake well. Just before serving, drizzle the dressing over the salad and toss well until evenly coated. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43259,"Grilled Lemon Mustard-Rubbed Chicken 1 cup Dijon mustard 2 tablespoons finely chopped fresh rosemary 1 teaspoon crushed red pepper flakes
1 to 2 tablespoons extra-virgin olive oil
4 Meyer lemons, 2 zested and juiced and 2 halved
1 chicken, cut into 8 pieces Kosher salt
Grilled Corn Salad, recipe follows 3 ears corn, shucked 2 Roma tomatoes, medium dice
1/2 cucumber, medium dice
1/2 cup crumbled Cotija cheese 1/2 red onion, finely chopped
1/2 cup fresh cilantro, roughly chopped
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
Juice of one lime
Kosher salt Instructions: Combine the mustard, rosemary, red pepper flakes, lemon juice and lemon zest in a small bowl. Add the olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking. Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin-side down, and cook until the skin has started to brown and crisp, 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good). Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin-side down for a total of 10 to 12 minutes, then turn it over and cook it until an instant-read thermometer registers 165 degrees F, another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken, up to 5 minutes before the end of cooking. When the chicken is nearly done, place the lemon halves on the grill cut-side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!) Remove the chicken from the heat. Serve with the grilled lemon for extra lemony goodness and the Grilled Corn Salad. Heat a grill or grill pan to medium-high. Grill the corn on all sides until grill marks appear, about 10 minutes. Remove from the heat and allow to cool until manageable. Slice the kernels off the cob and add to a medium bowl. Add the tomatoes, cucumber, cotija and red onion. Stir gently until just combined. Add the cilantro, olive oil, red wine vinegar and lime juice. Stir to combine. Taste and season with salt as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43260,"Herb Butter Served on Steaks 6 sprigs fresh rosemary 1 pound rib-eye of beef, off the bone Oil 2 cloves garlic Small bunch (20 grams) summer savory leaves Pinch sea salt 8 3/4 ounces (250 grams-2 sticks plus 2 tablespoons) unsalted butter, at room temperature Potatoes, peeled, cut in to 1 inch dice and cooked for 10 to 15 minutes Fresh rosemary leaves 1 bulb garlic Sea salt and freshly ground black pepper Instructions: Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6. Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.) Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill. Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up. Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes. To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.) Butter: . ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 43261,"Far Out Farro Salad 2 cups farro 4 cups low-sodium chicken stock 1/3 cup extra-virgin olive oil 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper 3 cups baby arugula 1 pint grape tomatoes, sliced in half lengthwise 1 green apple, diced 1 hothouse cucumber, sliced into 1/4-inch-thick half moons 1 orange, peeled and cut into segments (\supremes) Instructions: Place the farro in a large bowl and cover with cold water. Soak for 30 minutes.
Then put the farro in a large pot and cover with the chicken stock and 4 cups cold water. Set over high heat and bring to a boil. Turn down the heat to a simmer and cook uncovered until the farro is tender, 25 to 30 minutes. Drain the farro and toss with the olive oil and red wine vinegar. Season with some salt and pepper. Allow to cool slightly. In a large bowl, toss the farro together with the arugula, tomatoes, apples, cucumber and orange supremes. Refrigerate until ready to serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 43262,"Dried Fruit Sauce for Fresh Fruit 1/2 cup each of water and apple juice 1/2 cup dried cherries Confectioner's sugar or honey to taste Instructions: Bring water and apple juice to a boil; pour over cherries and steep for as long as possible. Sweeten to taste if need be with sugar or honey. Serve hot over ice cream, fresh fruit or cake. ","[Riesling, Moscato, Vin Santo]" 43263,"Mama's Baked French Fries Cooking spray, for the baking sheet 3 pounds Russet potatoes (about 8 small or 6 medium), sliced into 1/2-inch-thick slices, then again into 1/2-inch-thick French fries 1/4 cup extra-virgin olive oil
2/3 cup grated Parmesan
1/4 cup finely chopped fresh parsley
1 teaspoon salt, plus more for sprinkling 1/2 teaspoon freshly ground pepper, plus more for sprinkling
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Instructions: Preheat the oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray. In a large bowl, combine the potatoes and olive oil and toss to coat. In a medium bowl, mix together the Parmesan, parsley, salt, pepper, garlic powder and cayenne until fully combined. Sprinkle the parsley mixture on the potatoes and gently toss to evenly coat. Transfer to the prepared baking sheet and bake the potatoes, flipping them with a spatula every 10 minutes to prevent sticking, until golden brown, about 45 minutes. Season with salt and pepper to taste. Serve hot.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43264,"Lemon Meringue Tart 1 1/4 cups all-purpose flour 1/2 cup plus 3 tablespoons sugar Kosher salt 6 tablespoons (3/4 stick) cold unsalted butter, diced 2 tablespoons cold vegetable shortening (recommended: Crisco) 1/4 cup ice water 4 extra-large egg whites, at room temperature 1/4 teaspoon cream of tartar Lemon Filling, recipe follows 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 4 extra-large eggs 3 extra-large egg yolks (save the whites for the meringue) 1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt Instructions: Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
Raise the oven temperature to 425 degrees F.
For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43265,"Cookie Bark 1 cup semisweet chocolate chips 1/2 cup crushed peanut butter sandwich cookies (about 5 cookies) Instructions: Line a small baking sheet with parchment paper. Place the chocolate chips in a microwave-safe bowl. Microwave on low in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes. Pour the melted chocolate onto the parchment-lined baking sheet. Spread the chocolate into a thin layer using a small offset spatula. Sprinkle the crushed cookies over the melted chocolate in an even layer. Allow the bark to set in a cool area until firm, about 4 hours. The baking sheet can also be refrigerated to speed up the cooling time. Break the bark into pieces to serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 43266,"Grilled Watermelon Salad 1 cup pomegranate juice 1 teaspoon cornstarch 1 (5-pound) seedless watermelon 2 tablespoons olive oil, plus more for brushing melon Salt 2 cups arugula lettuce Freshly cracked black pepper 1/2 cup crumbled goat cheese 2 tablespoons balsamic mint syrup 1 pomegranate, seeds reserved, for garnish Instructions: In a medium-sized pot, bring the pomegranate juice to a boil over medium heat. Stir in the cornstarch and simmer until it thickens. Remove from heat and set aside.
Set the grill temperature to high and let it heat up. Remove the rind. Cut melon in 4 pieces roughly 2-inch by 4-inch rectangles. Brush the watermelon with olive oil and put on the grill for 2 minutes, turning to get grill marks on each side. Salt the watermelon when it comes off the grill. Add the arugula to a medium bowl and sprinkle with olive oil and salt and pepper, to taste.
Paint some of the pomegranate syrup on each plate. Top with 4 pieces of grilled melon and 1/8 cup of the goat cheese. Add more of the arugula salad and sprinkle with the remaining cheese. Drizzle each salad with balsamic mint syrup and some cracked black pepper. Sprinkle pomegranate seeds around each plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43267,"Maple-Bourbon Ketchup 2 tsp black peppercorns 7 to 8 cardamom pods 1 tsp coriander seeds 2 quarts tomato puree 1 c. maple syrup 1/4 c. bourbon 2 tsp kosher salt 1/2 c. cider vinegar 2 tsp fish sauce Instructions: Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Make the ketchup: Wrap peppercorns, cardamom and coriander in cheesecloth or place in a tea infuser and add to tomatoes. Bring tomato puree, syrup, bourbon and salt to a boil. Reduce heat and simmer for about 30 minutes, stirring frequently to avoid scorching, until it darkens, thickens and is reduced by about a third. Add vinegar and fish sauce, and stir to combine. Remove the spice sachet, and remove sauce from heat. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the ketchup in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the ketchup into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1\ water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43268,"Osso Buco 6 osso buco, tied equatorially with string Kosher salt Extra-virgin olive oil 1 large onion, coarsely chopped 2 celery ribs, coarsely chopped 1 fennel bulb, coarsely chopped 3 cloves garlic, smashed Pinch crushed red pepper 3/4 cup tomato paste 2 cups dry white wine 3 bay leaves 1 fresh thyme bundle Gremolata, recipe follows 1 orange, zested 1/4 cup finely chopped fresh parsley leaves 1 small clove garlic, minced 2 tablespoons freshly grated horseradish Instructions: Season the osso buco generously with salt. Coat a wide, flat pan generously with olive oil. Bring the pan to a high heat and add the osso buco to the pan and brown them very well on all sides. In a food processor puree the onion, celery, fennel, and garlic to a coarse paste. When the osso buco is well browned on all sides, remove from the pan and reserve. Ditch the excess oil from the pan and add a little new oil and bring to a high heat. Add the veggies to the pan with a pinch of crushed red pepper, season with salt, and brown them very well. Do not skimp on this step - it will take awhile, and that's ok. Add the tomato paste and cook until it starts to brown, 3 to 4 minutes. Add the wine and reduce by half. Preheat the oven to 375 degrees F. Return the osso buco to the pan. Add water so the liquid becomes even with top of the meat. Taste the liquid and season with salt if needed. Add in the bay leaves and thyme bundle. Bring the liquid to a boil, cover, and put the whole pan in the oven. Cook the osso buco for 1 hour. Pull the pan out of the oven and check the liquid level and the seasoning. Add more liquid, if needed, return the pan to the oven, and cook for another hour. Remove the lid and cook for 30 minutes. Remove the pan from the oven, remove the osso buco, and hold on a serving platter. Skim the fat off the surface of the sauce, if needed. Taste the sauce and adjust seasoning. Remove the string from the osso buco. Serve the osso buco with sauce spooned over. Garnish with Gremolata. Serve with a demitasse spoon to scoop out the marrow. Combine all ingredients in a small bowl. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 43269,"White Bean Dip 1 can white cannellini beans, drained and rinsed 3 cloves garlic 2 tablespoons olive oil 1 lemon Hot pepper sauce 1 teaspoon rosemary Instructions: In food processor combine beans and garlic. Process and add rosemary and olive oil. Squeeze in lemon juice and a dash of hot pepper sauce. Process until smooth. Scoop into dish and serve with toasted pitas. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 43270,"Fresh Lemonade 1 cup superfine sugar 1 1/2 cups freshly squeezed lemon juice, from 10 to 12 lemons
Fresh mint leaves, for garnish
Sliced lemons, for garnish
Optional flavorings: basil, scraped vanilla beans, freshly grated ginger (see Cook's Note)
Instructions: Combine the sugar with 1 cup water in a medium saucepan and bring to a boil. Reduce heat and allow the sugar to dissolve, 3 to 4 minutes. Remove from heat and cool completely. Combine the lemon juice, sugar syrup, and 4 cups cold water in a large pitcher. Refrigerate until well chilled, at least 1 hour. Serve over crushed ice and garnish with mint leaves and sliced lemons. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43271,"Almond and Raspberry Slice 1/2 pound (2 sticks) unsalted butter, softened 3/4 cup caster sugar (superfine) 2 teaspoons vanilla extract 7 ounces flaked or slivered almonds 2 tablespoons milk 1 3/4 cups all-purpose flour 1/3 cup cornstarch 1/2 cup raspberry jam Instructions: Preheat an oven to 350 degrees F. Lightly grease a 9 1/2 by 8-inch baking pan lined with parchment paper with 1 tablespoon of butter. To make the almond topping, combine 5 tablespoons butter, 1/4 cup sugar, 1 teaspoon vanilla extract with the almonds and milk in a medium-sized saucepan. Cook over a low heat until the butter has melted, and then leave the mixture out to cool.
To make the slice, whip together the remaining 1 stick 3 tablespoons butter, 1/2 cup sugar and vanilla extract with an electric beater until pale and creamy. Sift the flour with cornstarch and add the dry ingredients to the butter mixture in 2 batches, beating on low speed until just mixed. Pour the batter into the baking pan and bake for 12 minutes, or until lightly golden brown. Remove the pastry from the oven and leave it out to cool for 10 minutes.
Carefully spread the raspberry jam over the pastry base, and then spread the cooled almond topping over the jam. Return the dessert to the oven and bake for an additional 25 minutes, or until golden. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 43272,"Beef Pita Pizzas 3 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 medium red bell pepper, finely chopped 2 tablespoons tomato paste 8 ounces 90 percent lean ground beef Kosher salt and freshly ground pepper
1/2 cup plain 2 percent Greek yogurt 1 tablespoon plus 2 teaspoons red wine vinegar 4 whole-wheat pocketless pitas 1 head green-leaf lettuce, torn into pieces 1/2 cup pickled beets, cut into bite-size pieces 1 small cucumber, peeled and cut into half moons Instructions: Position a rack in the upper third of the oven and preheat to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Add the tomato paste and cook, stirring, until brick red, 1 minute. Add the beef, 2 tablespoons water, 3/4 teaspoon salt, and pepper to taste and cook, breaking up the meat, until browned, 3 to 4 minutes. Remove from the heat and stir in 1/4 cup yogurt and 2 teaspoons vinegar. Season with salt and pepper and transfer to a bowl. Wipe out the skillet and return to medium heat. Brush the pitas with 1 tablespoon olive oil, then lightly toast in the skillet, about 45 seconds per side. Arrange the pitas on a baking sheet and top evenly with the beef mixture. Transfer to the oven and bake 6 minutes. Whisk the remaining 1/4 cup yogurt, 1 tablespoon each olive oil and vinegar, and salt and pepper to taste in a bowl. Add the lettuce, beets and cucumber and toss. Slice the pizzas and serve with the salad.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 43273,"Cold Soba Salad with Creamy Sesame Dressing 1/4 cup sesame seeds 2 ears corn, shucked 1/2 cup vegetable oil 1/4 cup fresh lemon juice (from about 2 lemons) 1/4 cup soy sauce 4 teaspoons packed light brown sugar 1 teaspoon cl-garlic sauce One 2-inch piece ginger, peeled and thinly sliced into half moons One 9.5-ounce package dried soba 2 cups small sprigs watercress, thick stems trimmed 12 cherry tomatoes, halved 1 avocado, diced 1/2 English cucumber, halved and thinly sliced into half moons Instructions: Bring a large pot of water to a boil. Spread the sesame seeds in a medium skillet over medium heat, and toast until golden brown, shaking the pan occasionally, 4 to 5 minutes. Let cool, about 10 minutes. Meanwhile, add the corn to the boiling water, and cook for 4 to 5 minutes. Remove the corn to a colander, reserving the boiling water for later use, and run the corn under cold water to cool. Cut the kernels from the cobs; set aside. Transfer the sesame seeds to a blender and grind for 15 seconds. Add the oil, and puree until smooth and emulsified, about 15 seconds. Add the lemon juice, soy sauce, sugar, cl-garlic sauce and ginger, and blend for another 15 seconds. Add the soba to the boiling water, and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Strain the noodles in a colander, and run them under cold water to stop the cooking quickly. When the noodles are completely cool, shake the colander vigorously to remove as much water as possible (if the noodles are too wet, they will dilute the dressing). Divide the noodles among four bowls. Drizzle the dressing over the noodles (use all of the dressing, as the noodles will soak it up). Top with the corn, watercress, tomatoes, avocados and cucumbers. Toss before eating. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43274,"Coffee Brulee Spoonfuls 2 tablespoons freshly ground coffee or crushed coffee beans 1 cup heavy cream 1/3 cup half-and-half 1/4 vanilla bean, split lengthwise, or 1/8 teaspoon pure vanilla extract 4 egg yolks 1/4 cup granulated sugar 1/4 cup coarse sugar, raw sugar, or demerara sugar Instructions: Preheat the oven to 300 degrees F.
Heat the ground coffee, cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean.
Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold. Right before serving, fire up your kitchen torch. Top each spoonful of custard with coarse sugar by sprinkling the entire surface and placing it on a baking sheet. Repeat with the remaining spoons. Torch the spoons until the sugar is melted and well browned, about 1 minute. Let cool 1 minute before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43275,"Spicy Cumin Kebabs 2 pounds boneless lamb leg 1 tablespoon cumin 1 teaspoon cayenne 1 teaspoon black peppercorns 1 teaspoon salt, or more to taste Instructions: You will need a charcoal or gas grill, 12 to 15 small bamboo or metal skewers, and a spice grinder or mortar and pestle. Preheat grill. If using bamboo skewers, soak in water for 30 minutes. Remove excess fat from the meat. Cut lamb into small chunks, 1/2-inch across or less. Thread them onto skewers, without packing them too tightly together. Grind or pound together the cumin, cayenne, and black pepper to a blended powder. Using your hands, rub spice mixture onto the skewered meat. Grill lamb for 5 to 8 minutes over hot coals. Halfway through the cooking, sprinkle the kebabs with a little salt. ","[Syrah, Tempranillo, Garnacha, Aglianico]" 43276,"Taco Popcorn 6 cups popped popcorn 1 cup corn chips
1 cup fried tortilla strips
1/4 cup (1/2 stick) unsalted butter 1 teaspoon hot sauce
1 tablespoon taco seasoning
Zest of 1 lime Instructions: Combine the popcorn, corn chips and tortilla strips in a large bowl. Place a small pot over low heat. Heat the butter until melted, about 1 minute. Add the hot sauce, taco seasoning and lime zest and whisk to combine. Drizzle the butter mixture over the popcorn. Toss to combine and serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 43277,"Campfire Cake 1 9-ounce box chocolate wafer cookies 1/4 cup confectioners' sugar 30 red hard candies (cinnamon or cherry), lightly crushed 30 butterscotch hard candies, lightly crushed 2 16-ounce frozen pound cakes 2 sticks unsalted butter, at room temperature 3 1/2 cups confectioners' sugar 8 ounces bittersweet chocolate, melted 1/4 cup unsweetened dark cocoa powder 1/4 cup milk 2 teaspoons pure vanilla extract Instructions: Pulse the cookies in a food processor to make coarse crumbs. Transfer all but 1/2 cup crumbs to a bowl. Pulse the remaining crumbs until fine; add the 1/4 cup confectioners' sugar and pulse. Transfer the fine crumbs to a separate bowl. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Sprinkle the red and butterscotch candies into a 7-by-10-inch rectangle, alternating colors as shown. Bake the candies until completely melted, 10 to 15 minutes. Immediately run a knife through the yellow candy to swirl it into the red (be careful-the candy will be very hot). Let cool completely on the baking sheet. Meanwhile, make the frosting: Wipe out the food processor (no need to wash it). Add the butter, confectioners' sugar, melted chocolate, cocoa powder, milk and vanilla and pulse until smooth. Trim the long top and bottom edges of the pound cakes with a paring knife to make them rounded. Spread the frosting over the pound cakes, making sure to cover the rounded undersides (leave the ends exposed to resemble cut logs). Sprinkle the coarse cookie crumbs on a platter. Place 1 cake on the crumbs, then run a fork through the frosting to create the texture of bark. Rest the second cake at an angle on top; repeat with the fork. Sift the fine cookie crumb mixture over the logs to look like ash. Snap the candy sheet into different-size shards; press the shards into the lower cake to create the flames. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43278,"Smoky Roasted Chicken and Citrus Salsa 1 whole (3-1/2-pound) free-range chicken 1/2 cup smoked olive oil Kosher salt and freshly cracked black pepper 1 -1/2 pounds baby creamer potatoes in assorted colors 2 limes 1 navel orange 1 grapefruit Extra-virgin olive oil Kosher salt and freshly cracked black pepper 6 breakfast radishes 3 tablespoons finely chopped fresh chives Flowering cilantro buds Fleur de sel Instructions: Roast the chicken. Preheat the oven to 375 degrees F. Using a sharp knife or kitchen shears, cut along both sides of the backbone and discard it. Flatten the chicken and cut it in half through the breast so you have two halves-each with a leg and breast. Rub all over with some of the smoked olive oil, ensuring it gets in all the crevices. Season all over with salt and pepper. Set the chicken in a large roasting pan over two burners and heat over medium-high heat. When the pan is hot, add the chicken halves skin-side down and sear for 4 to 5 minutes. Turn the chicken over, add the potatoes to the pan, and drizzle with more smoked olive oil. Season with salt and pepper. Roast in the oven for 45 minutes, or until an instant-read thermometer inserted in the joint between the thigh and drumstick reads 160 degrees to 165 degrees F. The potatoes should be golden on the outside and tender in the middle. Remove from the oven and allow the chicken to rest for 5 minutes. Make the citrus salsa. Use a sharp knife to cut away the rind and pith from each of the citrus fruits. Holding the fruit over a bowl, carefully cut between the membranes to free the segments. Let the juices and segments fall into the bowl. Add about cup extra-virgin olive oil to the bowl and season with salt and pepper. Cut the radishes into very fine matchsticks on a mandoline or with a sharp knife. Fold them into the citrus salsa, and add the chives. Serve the roasted chicken with the potatoes and citrus salsa, and garnish with flowering cilantro. Season with fleur de sel. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 43279,"Edamole Dip 1/2 cup peeled edamame, fresh or frozen 1/2 cup broccoli stalks, peeled 1 avocado, peeled 1 scallion, sliced 1/2 red onion, diced 1 clove fresh garlic, minced 1/2 jalapeno, minced 1 lime, juiced 1 tomato, diced 2 tablespoons cilantro, chopped Sea salt Instructions: In a saucepan, heat 2 cups of water and bring to a boil. Add the peeled edamame and simmer for 2 minutes or until soft. Drain the beans and set aside to cool. Repeat with the broccoli spears. Blanch in rolling boiling water 30 seconds to 1 minute. Drain and set aside. Peel and pit the avocado and place in the bowl and moosh. In a food processor place the edamame and broccoli and pulse on and off until well pureed. Transfer the pureed broccoli mix to the avocado bowl and combine with the remaining ingredients. Season to taste and start dipping!!! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43280,"Sweet Potato Chips 2 1/2 pounds sweet potatoes, peeled and cut into 1/8-inch slices or as thinly as possible Vegetable oil Salt Instructions: In a bowl of cold water, place the sweet potatoes for at least 1 hour after slicing. Drain the potatoes and pat them dry. In a deep fryer or deep heavy pot, heat 1/8-inch vegetable oil to 380 degrees. Fry in batches until golden brown. Do not overcrowd. Remove to paper towels. Salt lightly before ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 43281,"Mussels with Fennel and Italian Beer 1 tablespoon extra-virgin olive oil 2 shallots, finely chopped
1 small head fennel, diced small
1 clove garlic, chopped
Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
1 pound mussels, washed and beards removed
1 cup Italian beer, such as Peroni
2 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh tarragon Crusty bread, for serving
Instructions: Heat a 3 1/2-quart saucepan over medium-high heat. Add the olive oil and heat another 30 seconds. To the hot pan, add the shallots and fennel. Sweat, stirring often with a wooden spoon, until fragrant and beginning to soften, 2 minutes. Add the garlic and 1/4 teaspoon salt and cook another 2 minutes. Add the mussels and stir gently once or twice in order to coat in the oil. Add the beer and stir one more time. Cover with a tight-fitting lid and cook until the mussels have opened, about 4 minutes, stirring halfway through. Discard any unopened mussels. Stir in the butter and tarragon and season with 1/4 teaspoon black pepper. Serve with slices of crusty bread to dip in the sauce. ","[Chardonnay, Sauvignon Blanc, Chianti, Riesling]" 43282,"Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws 2 cups milk Rosemary sprigs 1 tablespoon minced garlic Salt and pepper Salt and pepper
3 medium pork chops Yucon Gold,Garlic and Bleu Cheese Mashed Potatoes, recipe follows Caramelized Pears, recipe follows Onion Straws, recipe follows Steamed Baby Portobello Mushroom, recipe follows Roasted Red Pepper, recipe follows Yukon gold potatoes, approximately 2 pounds, cubed 1 tablespoon chopped garlic 1 cup milk 1 cup chicken stock Bleu cheese, to taste Salt and pepper 2 pears, sliced 1 cup apple juice concentrate 4 tablespoons butter 4 tablespoons all-purpose flour 1 clove garlic, chopped 1/4 cup milk Olive oil, 2 tablespoons Salt and pepper 1 Vidalia onion, sliced All-purpose flour, for dredging Vegetable oil, for frying 1 red pepper, whole Olive oil, for rubbing
1 baby portobello mushroom, whole 1 garlic clove, chopped Olive oil, for rubbing Salt and pepper Instructions: In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour. Over an open-flame grill, sear each side of the pork chops until black grill marks form. Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips. In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside. In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside. In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside. Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops. Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43283,"Meatballs with Garlic Yogurt and Chimichurri 2 tablespoons olive oil, plus more for cooking meatballs 1/2 onion, chopped
8 ounces spinach, chopped
2 cloves garlic, minced
Kosher salt and freshly ground black pepper 1 1/2 teaspoons fennel seeds
1 pound ground turkey
1/2 cup panko breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon cayenne pepper 1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/2 teaspoon dried thyme
1 large egg
Yogurt Sauce, recipe follows Chimichurri, recipe follows 1 cup yogurt 2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup chopped fresh cilantro 1 cup chopped fresh parsley
2 tablespoons olive oil, plus more as needed
2 cloves garlic Juice of 1 lemon
Kosher salt and freshly ground black pepper
Crushed red pepper Instructions: Heat the olive oil in a skillet. Add the onion and cook until translucent and just starting to brown, about 7 minutes. Add the spinach, garlic and some salt and cook until the spinach is wilted. Add the fennel seeds and cook for another minute, then transfer to a large bowl. Add the turkey, breadcrumbs, parsley, cayenne, onion powder, oregano, paprika, thyme, egg, 1 teaspoon salt and some black pepper and mix. Roll into golf ball-sized balls. Preheat the oven to 425 degrees F. Heat a large skillet over medium-high heat and coat with about 1/2 inch of oil. Brown the meatballs on all sides in batches, being careful not to overcrowd the skillet, 6 to 10 minutes total. Finish the meatballs in the oven until cooked through, 7 to 10 minutes. Serve with Yogurt Sauce and Chimichurri. Add the yogurt, garlic and some salt and pepper to a small bowl. Mix to combine. To the carafe of a blender or food processor, add the cilantro, parsley, olive oil, garlic, lemon juice and some salt, black pepper and crushed red pepper. Pulse until combined but still slightly chunky, adding more olive oil as needed to loosen. Taste and adjust the seasoning. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 43284,"Spa Water 1 pound strawberries 1 cup blueberries 10 cups cold water
Instructions: Hull the strawberries, set aside 4 whole, small berries and quarter the rest. Add the quartered strawberries to a large pitcher. Set aside 8 blueberries and add the remainder of the cup to the pitcher. Top with the cold water and allow it to sit for 30 minutes in the refrigerator. On 4 small skewers or toothpicks, thread 1 blueberry, then a strawberry, followed by 1 more blueberry. Set aside until ready to serve. Pour the spa water into four 16-ounce water glasses filled with ice. Serve garnished with the fruit skewers.
","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 43285,"Whoopie Pumpkin Pies 1 stick unsalted butter, at room temperature 1 1/4 cups granulated sugar 1 large egg 1 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder Pinch of kosher salt 4 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 2/3 cup confectioners' sugar 1/4 cup canned pure pumpkin 1/4 teaspoon ground cinnamon Pinch of kosher salt Instructions: Make the cookies: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches). Preheat the oven to 400 degrees F. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely. Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners' sugar until smooth. Add the pumpkin, cinnamon and salt and beat until smooth. To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 43286,"\Loveless\ Pecan Pie 1 1/4 cups pecan pieces 1 (10-inch) pie crust, pre-baked 1 cup light corn syrup 1/2 cup brown sugar 3 eggs 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 6 teaspoons unsalted butter, melted Cinnamon Pecan Caramel, for serving, recipe follows 2 cups brown sugar 4 tablespoons butter 1/2 cup heavy cream 1/4 teaspoon ground cinnamon 1 cup chopped pecans Instructions: Preheat the oven to 375 degrees F.
Put pecans in pre-baked pie shell. In a large bowl whisk the remaining ingredients together until smooth. Pour the custard mixture over the nuts and bake the pie until the filling puffs and rises above the edges of the pie shell, about 30 minutes. Carefully remove the pie from oven and let it cool completely before serving. Drizzle the pie with Cinnamon Pecan Caramel and serve. Mix all the ingredients together in a medium saucepan over medium heat. Cook until the sugar dissolves and the mixture is smooth. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 43287,"Italian Chicken Sheet Pan Supper 1/4 cup balsamic vinegar 1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
5 cloves garlic, minced
1 cup plus 3 tablespoons olive oil 8 bone-in, skin-on chicken thighs
1 pound green beans 2 cups mixed cherry tomatoes
1 loaf crusty ciabatta bread
2 tablespoons minced fresh parsley
Instructions: Preheat the oven to 425 degrees F. To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined. Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken. Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss. Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes. Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss. After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan. Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 43288,"Tony's Chicken Tenders with Honey Mustard Sauce Peanut oil, for frying 2 pounds boneless, skinless chicken breasts 3 eggs 1 cup all-purpose flour 2 cups panko bread crumbs 1 teaspoon garlic powder 1 teaspoon lemon-pepper 1/2 teaspoon cayenne 1/2 teaspoon salt 1/2 teaspoon pepper Honey Mustard, recipe follows 1/2 cup Dijon mustard 1/2 cup honey 2 tablespoons mayonnaise 1 tablespoons lemon juice Salt and pepper Instructions: Preheat oil to 350 degrees F. Cut the chicken breasts into long strips and set aside. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko. Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce. Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 43289,"Shrimp and Egg Fried Rice with Napa Cabbage 6 tablespoons peanut oil 2 shallots, thinly sliced 1 (2-inch) piece ginger, peeled and grated 1/2 small head napa cabbage, core removed and finely sliced Salt 2 cloves garlic, minced 1/2 pound medium shrimp, peeled and deveined 3 large eggs, lightly beaten 4 cups cooked long-grain white rice 1/2 cup frozen peas, thawed in warm water 3 tablespoons soy sauce 1/4 bunch scallions, sliced, for garnish 1/2 cup chopped peanuts, for garnish Instructions: Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel. Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43290,"Southern Belle Mint Julep 10 fresh mint leaves plus 1 fresh mint sprig 2 ounces bourbon, such as Bulleit
1 ounce maple syrup
1/2 ounce store-bought jalapeno syrup, such as Fire Syrup
Splash of lemon-lime soda
2 to 3 slices jalapeno Instructions: Muddle the mint leaves with the bourbon, maple syrup and jalapeno syrup in a tall pint glass or cocktail shaker. Fill a mint julep glass with crushed ice. Top the glass or shaker with a cocktail strainer, then pour the bourbon mixture over the ice and top with the lemon-lime soda. Slap the mint sprig to release the oils and add it. Add the jalapeno slices directly to the ice and serve. ","[Bourbon, Maple Syrup, Jalapeno Syrup]" 43291,"Guava Granita 2 cups guava nectar, such as Goya 1 cup spiced rum
1/2 cup lime juice
1/2 cup orange juice
Instructions: Combine the guava nectar, rum, lime juice and orange juice in a 9-by-13-inch baking dish. Cover with plastic wrap and place in the freezer. Stir every 30 minutes, breaking up the larger frozen chunks. Repeat this process until slushy, about 3 hours. Scoop and serve. ","[Moscato, Sauvignon Blanc, Vinho Verde]" 43292,"Pan-Fried Honey-Garlic Frozen Salmon Four 4- to 5-ounce frozen skin-on salmon fillets 2 tablespoons olive oil Kosher salt and freshly ground black pepper 3 cloves garlic 1/3 cup honey 2 tablespoons soy sauce 1 tablespoon rice wine vinegar Instructions: Rinse the salmon under cool water and pat dry with paper towels. Heat the oil in a large nonstick skillet over medium heat. Place the salmon skin-side up in the skillet, leaving room in between. Cook until the salmon is browned on the first side, about 4 minutes.
Flip the salmon with a spatula and season with salt and pepper. Reduce the heat to medium, cover and cook until the salmon is opaque throughout and flakes easily when you insert a paring knife between the layers, 7 to 9 minutes. Transfer the salmon to a plate.
Reduce the heat to low. Add the garlic to the skillet and cook, stirring, until golden brown, about 30 seconds. Add the honey, soy sauce and vinegar and cook, stirring occasionally, until thickened, about 5 minutes. Return the salmon to the skillet and turn to coat in the sauce. Serve the salmon drizzled with the sauce.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43293,"Champurrado 2 1/2 cups water 1/4 cup masa harina 2 ounces Mexican chocolate or bittersweet chocolate, chopped 1 cinnamon stick 2 tablespoons brown sugar Instructions: Mix 1 cup water with masa harina. Let stand 15 minutes. Bring remaining 1 1/2 cups water to boil in heavy medium saucepan. Strain masa harina mixture into boiling water. Add chocolate and stir until melted and smooth. Add cinnamon stick. Stir over low heat until mixture thickens or whip to frothy consistency with a molinillo, about 5 minutes. Stir in brown sugar. ","[Tannat, Tempranillo, Malbec, Zinfandel]" 43294,"Baked Alaska Vegetable oil, for brushing 1 pint raspberry, passion fruit or other sorbet, softened 1 pint vanilla ice cream, softened 1 quart chocolate ice cream, softened 1 cup chocolate wafer crumbs (about 17 crushed wafers) 1 loaf pound cake 1 cup egg whites (about 6 large), at room temperature Pinch of cream of tartar 1 cup sugar Instructions: Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43295,"Endive with Gorgonzola and Hot Honey 2 heads Belgian endive, separated into leaves 1/2 pound gorgonzola dolce cheese Hot honey, for drizzling Chopped toasted pecans, for topping Chopped fresh chives, for topping Instructions: Arrange the endive leaves on a platter. Spread about 1 heaping teaspoon of the cheese on each endive leaf, then drizzle with honey. Sprinkle the endive with pecans and chopped chives.
","[Chardonnay, Barolo, Riesling, Tempranillo]" 43296,"Shark-Cuterie Board 7 ounces Cheddar, sliced 7 ounces Colby Jack, sliced 4 ounces provolone, sliced 8 Persian cucumbers One 5.2-ounce package Gournay cheese 36 ounces blueberries 1 small red bell pepper 6 ounces salami, sliced One 16-ounce Brie wheel, chilled in the freezer for about 10 minutes 2 tablespoons strawberry jam Crackers, for serving Instructions: For the cheese fish and starfish: Use a 3-by-2-inch fish cookie cutter to cut each slice of Cheddar into a fish. Repeat with the Colby Jack (save both types of cheese scraps for another use). Use a 3 3/4-by-4-inch starfish cookie cutter to cut each slice of provolone into a starfish (save the provolone scraps for the Brie shark). Make 2 stacks each of the Cheddar and Colby Jack fish and space them out in the middle of a large, rectangular cheese or charcuterie board (about 20 inches by 14 inches). Stack the starfish in 1 stack and reserve for the next step. For the cucumber seaweed: Trim off one end of each cucumber, then halve lengthwise. Using one tip of the starfish cookie cutter, cut out ridges along both long sides of each cucumber to resemble seaweed. Lay the cucumbers cut-side down along the bottom of the board with the trimmed ends at the bottom. Place the stack of provolone starfish on top of the cucumber seaweed. For the Gournay life preserver: Fill a 5-ounce ramekin with the Gournay cheese. Use a 1 1/2-inch round cookie cutter to remove the center of the Gournay, then re-fill the center with about 1/4 cup of the blueberries. Quarter the pepper; cut four 1-inch-long matchsticks from one of the quarters (save the rest for another use). Arrange the pepper pieces on top of the Gournay to resemble a life preserver. Place the Gournay life preserver in the upper right corner of the board. For the salami coral: Fold each slice of salami in half, then in half again. Tuck the corners of each folded salami into the fold of another to create a 2-inch-long chain. Repeat until you have at least 4 chains. Place the salami chains among the cucumbers to resemble coral. For the Brie shark: Cut the chilled Brie into a rounded triangle, then slice it in half horizontally. Remove the top half of the Brie and cut off a 1-inch border from it. Cut an eye-shaped opening near the bottom edge to make a shark's open mouth. Spread strawberry jam on the bottom half of the Brie. Place the top half on the bottom half. Cut the remaining provolone into 1/2-inch triangles and place them inside the opening to resemble shark teeth. Slice 12 blueberries in half and line the exposed border of the bottom brie shark with the halved blueberries, cut-side down, adding 2 blueberry halves cut-side up across from each other near the top to resemble shark eyes. Place the Brie shark in the upper left corner of the board. For serving: Fill in the rest of the board with blueberries to resemble water. Serve with your favorite crackers on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43297,"Roasted Dates with Smoked Bacon and Goat Cheese 4 slices applewood-smoked bacon 16 Medjool dates
3 ounces fresh goat cheese
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil; set a rack over the baking sheet. Lay the bacon out on the rack. Transfer to the oven and bake until cooked but not crispy, 12 to 15 minutes. Let the bacon cool for about 5 minutes before cutting into 1/2-inch pieces. Lower the oven to 350 degrees F. Remove the rack from the baking sheet; replace the aluminum with parchment paper. Cut a lengthwise slit in the dates, just long enough to remove the pits. Carefully remove the pits. Fill each date with a scant teaspoon of the goat cheese. Carefully insert a piece of bacon into the cheese in each date. Bake the stuffed dates for about 15 minutes. Serve warm. ","[Chardonnay, Riesling, Gavi, Vermentino]" 43298,"Breakfast Pork Chops 1/4 cup apple cider vinegar 1/4 cup packed light brown sugar Kosher salt 2 cloves garlic, smashed 1 teaspoon dried sage 1/8 teaspoon cayenne pepper 6 bone-in pork chops (1-inch thick; about 3 pounds) 2 tablespoons extra-virgin olive oil 1 tablespoon all-purpose flour 1 cup low-sodium chicken broth 1/4 cup whole milk 2 tablespoons chopped fresh parsley Freshly ground black pepper Instructions: Brine the pork chops the night before: Combine 3 cups hot water, the vinegar, brown sugar, 1/4 cup salt, the garlic, sage and cayenne in a large bowl, stirring until the sugar and salt dissolve; let cool to room temperature. Submerge the pork chops in the brine, cover and refrigerate overnight.
Remove the pork from the brine and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add half of the pork chops and cook until browned, 3 to 5 minutes per side (reduce the heat, if necessary). Transfer to a plate and repeat with the remaining 1 tablespoon olive oil and pork chops; transfer to the plate.
Sprinkle the flour over the drippings in the skillet and cook, stirring with a wooden spoon, until lightly golden, about 45 seconds. Add the chicken broth and scrape up any browned bits; switch to a whisk and cook, whisking, until the sauce begins to thicken, about 2 minutes. Add the milk, parsley, 1/2 teaspoon salt, and black pepper to taste and simmer 1 minute. Return the pork chops to the skillet along with any juices from the plate and heat through, about 2 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43299,"Hackney's Inside-Out Burger 8 ounces ground beef 1 ounce shredded Cheddar 1 ounce cooked bacon, chopped 2 tablespoons canola or olive oil 1 hamburger bun, optional Instructions: Divide the ground beef into approximately 2 equal portions. Set aside. Line a round mold, such as a lid to a peanut butter jar, with plastic wrap. Pat half of the ground beef into the round mold. Layer with the cheese and bacon, being careful not to go too close to the edges. Cover with the other half of the ground beef. Press together the edges of the ground beef together to seal. Remove the patty from the mold. Heat the oil in a skillet or over high heat. Cook the patty to desired doneness. Serve plain or on a bun, as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43300,"Tahini Honey Farro Salad 2 cups uncooked farro 3 tablespoons honey
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 scallions, thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
Instructions: Cook the farro according to the package instructions. Set aside. Whisk the honey, olive oil, tahini, lemon juice, salt and pepper together in a large bowl. Add the farro to the bowl and toss to coat. Sprinkle in the scallions, cilantro and mint and fold in to mix. Serve immediately or chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43301,"Spicy Chipotle Peanuts Vegetable oil, for pan 1 tablespoon egg white
Finely grated zest of 1 lime
2 teaspoons sugar
1 teaspoon chipotle powder
1/4 rounded teaspoon ground coriander
1/4 rounded teaspoon garlic powder
Kosher salt
1 1/2 cups lightly salted dry-roasted peanuts
2 tablespoons chopped fresh cilantro
Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil; rub lightly with oil. Put the egg white, lime zest, sugar, chipotle powder, coriander, garlic powder, 1/2 teaspoon salt and 1 tablespoon oil in a medium bowl. Beat with a fork to combine. Add the peanuts and toss to coat. Spread the spiced peanuts on the prepared baking pan in a single layer. Bake until dry and a shade darker, about 15 minutes. Cool completely before adding the cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 43302,"Japanese Salmon Over Linguine 1/2 cup olive oil 4 salmon fillets, skin on 2 to 3 cloves garlic, grated with a Japanese ginger grater 2-inch piece of shoga (ginger), grated 2 naganegi, or 1 bunch scallions 1/4 cup shoyu (soy sauce), more or less 1/4 cup sake 1/8 cup mirin Pepper 1 pound linguini, cooked Dashi (fish broth) or chicken broth Instructions: Put oil in a pan. Put the salmon filets in and flip to coat. Rub with garlic and ginger. Mix together remaining ingredients, except broth, in a separate bowl. Pour half of the mixture over the salmon. Cook over medium heat, covered, for 5 minutes. Turn salmon and add the rest of the mixture. If it needs more liquid, add broth 1/4 cup at a time. When salmon is opaque all the way through, remove from heat. Remove salmon from skin. Pour liquid over linguini then place chunks of salmon on top. Garnish with slivered pickled ginger. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43303,"Tequila-Lime Chicken with Cilantro Dressing 3/4 cup tequila 1/4 cup white wine vinegar Juice of 3 limes 1/2 cup Lemon Oil, recipe follows 5 large shallots, peeled and chopped 1 cup chopped fresh cilantro plus 1 large bunch cilantro, leaves only
2 teaspoons minced garlic 1 1/2 pounds boneless chicken breasts, trimmed of all fat Coarse salt and freshly ground pepper to taste Coarse salt and freshly ground pepper to taste
1/2 cup canola oil 2 cups vegetable oil Shells of 4 lemons that have already been juiced Few sprigs fresh thyme Instructions: If using wooden skewers, soak in water for at least an hour.
In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
Combine oil with the lemon shells and fresh thyme in a heavy saucepan. Place the pan over medium-high heat and bring to a boil. Immediately lower the heat and barely simmer for 15 minutes. Remove from the heat and allow to cool. Strain into a clean container. Cover and store in a cool spot for up to 6 months. Use the oil for sauteing, frying, and for vinaigrettes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43304,"Fresh Fettuccine with Roasted Chicken and Broccoli Rabe 1 pound broccoli rabe, trimmed, stalks cut crosswise into 3-inch pieces 1 (9-ounce) container fresh fettuccine pasta 1 (14-ounce) can reduced-sodium chicken broth 1/4 cup fresh lemon juice 3 cups shredded roasted chicken (from 1 roasted chicken) 3/4 cup freshly grated Parmesan 1/2 cup pine nuts, toasted 2 tablespoons chopped fresh parsley leaves 2 tablespoons olive oil 1 tablespoon lemon zest Salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a large bowl of ice water. Once cooled, drain broccoli rabe and set aside. Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes. Drain, reserving 1/2 cup of cooking liquid. Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat. Boil until the broth reduces by half, about 5 minutes. Add the chicken and simmer just until heated through, about 2 minutes. Add broccoli rabe to the chicken broth and stir to combine. Add the pasta, 1/2 cup of Parmesan, pine nuts, parsley, oil, and lemon zest. Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten. Season the pasta with salt and pepper, to taste. Mound the pasta into bowls and serve. Sprinkle with the remaining Parmesan and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43305,"Chicken Tagine 3 tablespoons olive oil 1 1/2 pounds skinless boneless chicken breast, cut into strips, and patted dry 1 1/2 cups sliced onions 1 1/2 cups coarsely chopped (about 1-inch pieces) green bell pepper 1 1/2 cups thickly sliced carrots 1 1/2 cups thickly sliced celery 3 cloves garlic, peeled and left whole Salt and freshly ground pepper to taste 2 teaspoons ground cumin 1/2 teaspoon ground coriander 3 bay leaves 2 cups cubed (about 1-inch pieces) firm, ripe plum or other tomatoes 2 cups cauliflower florets 6 cups water 1 chicken bouillon cube 1 lemon, cut into slices, or to taste 2 cups couscous 1/8 to 1/4 teaspoon Harissa paste Instructions: In a casserole set over moderately high heat, warm 1 tablespoon of the oil until hot. Add the chicken and cook, stirring, until no longer pink. With a slotted spoon transfer to a plate. Add the remaining oil to the casserole, the onions, pepper, carrots, celery, garlic, salt, pepper, cumin, coriander, and bay leaves, and cook the mixture over moderate heat, covered, stirring occasionally, for 5 minutes. Add the tomatoes and cauliflower and cook, stirring, 3 minutes more. Add the water, bouillon cube, and lemon slices, bring to a boil, and simmer, covered, 5 minutes, or until vegetables are just tender. Return the chicken to the casserole, add the couscous, and cook over moderate heat, stirring, for 2 minutes. Add the Harissa paste and salt to taste, stir to combine and let stand, covered, off the heat 5 minutes. Remove and discard bay leaves before serving. ","[Rhone Blends, Rioja, Tempranillo, Garnacha]

" 43306,"Cheddar Scallion Waffles and Dijon Buttermilk Fried Chicken 2 cups buttermilk 1 cup Dijon mustard
2 teaspoons kosher salt
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
One 2 1/2- to 4-pound fryer chicken, cut into 8 pieces
2 cups all-purpose flour 1 tablespoon kosher salt
1 teaspoon mustard powder
1 teaspoon baking soda
Canola oil, for frying
2 cups all-purpose flour 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups buttermilk
3/4 cup shredded yellow Cheddar
2 tablespoons unsalted butter, melted
2 large eggs, separated
1 bunch scallions, thinly sliced
Instructions: For the chicken soak mixture: Stir together the buttermilk, Dijon, salt, paprika and cayenne in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours, refrigerated). For the flour mixture: Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet. Combine the flour, salt, mustard powder and baking soda in a bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, then dip again in the soak mixture and then again in the flour mixture. Heat 1 1/2 inches oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken, turning once, until golden brown and an instant-read thermometer inserted in the thickest part (avoid bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through, if necessary. For the waffles: Preheat a waffle iron. Whisk together the flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk together the buttermilk, Cheddar, butter, egg yolks and scallions in a separate bowl. Add the wet ingredients to the dry and mix together. Beat the egg whites in a separate bowl until stiff. Gently fold the egg whites into the batter. Ladle the mixture into the waffle iron and cook until the waffles are golden and cooked through. Serve the chicken on top of the waffles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 43307,"Braised Lamb Chops en Cazuela with Potato-Artichoke Gratin and Red Wine Reduction 2 tablespoons olive oil 4 lamb chops, shoulder cut, 1 1/4 inches thick Salt and freshly ground pepper 1 Spanish onion, coarsely chopped 2 carrots, coarsely chopped 2 stalk celery, coarsely chopped 1 cup red wine 1 cup port 4 cups chicken stock 1 bay leaf 4 fresh thyme sprigs, plus chopped leaves for garnish 2 tablespoons cold butter Potato-Artichoke Gratin, recipe follows Parsley, chopped for garnish 4 artichokes 1 large onion, chopped 1 lemon, quartered 1 cup dry white wine 3 large baking potatoes, like russets, thinly sliced on a mandoline Salt and freshly ground pepper 1 1/4 cups heavy cream 3 sprigs fresh thyme 2 tablespoons finely chopped fresh thyme 1/4 cup freshly grated Parmigiano Reggiano 1/4 cup fresh bread crumbs Instructions: Preheat oven to 350 degrees F. Heat olive oil in a large Dutch oven and sear lamb chops until golden brown on both sides. Remove to a plate. Add onions, carrots, and celery to the pan and cook until the vegetables are golden brown. Add red wine and port and cook until almost reduced. Add the chops back to the pot, add the stock, bay leaf, thyme, and bring the stock to a boil. Cover the pot, place the pot in the oven, and cook for about 2 hours or until fork tender. Remove the lamb to a plate, strain into a clean small pot, and cook until reduced to a sauce consistency. Swirl in butter and season with salt and pepper, to taste. Place a square of Potato-Artichoke Gratin on a large plate, top with a lamb chop and ladle some of the sauce over and around. Garnish with a sprig of fresh thyme and chopped parsley. Place the artichokes, onion, lemon, wine and water to cover in a medium saucepan, cover with a clean dish cloth and simmer over medium-high heat until the artichokes are tender, about 20 to 30 minutes. Drain the artichokes and when cool enough to handle, cut off the top half, trim leaves, remove choke, and remove heart. Slice heart into thin slices. Preheat oven to 375 degrees F. Butter a 8 x 8-inch baking dish and place a layer of potatoes on the bottom, place 1/4 of the artichoke hearts over the potatoes, season with salt and pepper, drizzle with 1/4 cup of the cream and some of the thyme. Repeat to make 5 layers ending with a layer of potatoes. Combine the cheese and bread crumbs and sprinkle over the top. Place on a baking sheet and bake for 35 to 40 minutes or until the potatoes are cooked through and the top is golden brown and bubbly. Let rest 10 minutes before cutting. ","[Cabernet Sauvignon, Syrah, Tempranillo, Barolo]" 43308,"Polenta Squares with Mushroom Ragu 2 cups boiling water 3 tablespoons butter, at room temperature 1 teaspoon salt, plus more for seasoning 1/2 cup quick-cooking polenta 1 tablespoon olive oil 8 ounces cremini mushrooms, chopped 1/2 cup chopped onion 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1 clove garlic, minced 3/4 cup dry Marsala 1/2 teaspoon all-purpose flour 2 tablespoons chopped fresh Italian parsley leaves Instructions: Bring the water, 1 tablespoon butter, and 1/2 teaspoon salt to a boil in a heavy medium saucepan. Gradually whisk in the polenta. Reduce the heat to medium-low. Stir constantly until the polenta thickens, about 5 minutes. Pour the polenta into a greased 9 by 9-inch baking pan, spreading so that it is 1/3-inch thick. Cover and let stand at room temperature until set, about 15 minutes. Meanwhile, heat the oil in a heavy large frying pan over medium-high heat. Add the mushrooms and onion. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper and saute until the juices evaporate, about 8 minutes. Add the garlic and saute until the mushrooms are golden brown, about 2 minutes longer. Decrease the heat to medium-low. Add the Marsala. Cover and simmer until the Marsala has reduced by about half, about 5 minutes. Stir the flour and remaining 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture. Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat. Stir the parsley into the ragu. Season the ragu, to taste, with more salt and pepper. Cut the polenta into 36 bite-size squares. Arrange the polenta squares on a platter. Spoon the warm ragu atop the polenta and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 43309,"Aunt Sandy's Sparking Punch 2 oranges, sliced 1 lemon, sliced 1 lime, sliced 4 cups white grape juice 2 cups seltzer water Instructions: Put the fruit into a large pitcher and muddle lightly with a wooden spoon or muddler to release the juices. Add the grape juice, fill the pitcher with ice and stir. Top with seltzer and serve. ","[Prosecco, Cava, Brut Ros]" 43310,"Crispy Squid and Stone Crab Salad with Red Pepper-Mango Vinaigrette, Mint, Cilantro and Cherry Peppers 1 large ripe mango, peeled, pitted and coarsely chopped 1 small roasted red pepper, peeled, seeded and chopped Juice of 2 fresh limes 3 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 to 2 teaspoon chipotle pepper puree (depending on how spicy you like) 1/2 cup canola oil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro leaves Honey, to taste Salt and freshly ground pepper Peanut oil 1 1/2 cups rice flour 1 1/2 to 1 3/4 cups cold water Salt and freshly ground black pepper 3/4 pound baby squid, cut into rings 1 1/2 pounds stone crab claws, meat removed and chopped 1/2 pound micro greens 1/4 pound watercress 1 head frisee 4 whole cherry peppers, jarred in vinegar, drained and thinly sliced Cilantro leaves, for garnish Chopped fresh mint, for garnish Instructions: For the vinaigrette: Place all ingredients in a blender and process until smooth; season with honey, salt and pepper to taste. For the crab and squid salad: Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer. Line a large plate or baking sheet with paper towels, set aside. Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter; if it is too thick add more water a few tablespoons at a time. Then season with salt and pepper. Season squid and crab with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate and season immediately with salt. Repeat with the remaining squid and crab, dipping into the batter then frying in batches. Place the greens in a bowl and drizzle with about 1/4 cup of the mango-red pepper vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid and crab around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with cilantro leaves and chopped mint. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 43311,"Tamarind Crab 1/2 cup tamarind water 2 tablespoons fish sauce 2 tablespoons liquid palm sugar or shaved palm sugar (jaggery) Pinch sea salt 2 tablespoons vegetable oil 2 cloves garlic, chopped 2 red Asian shallots, finely sliced 1/2 onion, cut into thick wedges 1 tablespoon black or Kampot peppercorns 2 medium blue swimmer crabs, cleaned and quartered 1 handful fresh Khmer basil or Thai basil, plus more for garnish, optional 1 long red cl, finely sliced, plus more for garnish, optional Instructions: For the sauce: Mix together the tamarind water, fish sauce, sugar and sea salt in a bowl. For the crab: Heat a wok over high heat. Add the oil, garlic, shallots and onions and stir-fry until fragrant, 30 seconds. Add the peppercorns and crabs and toss for 7 minutes. Stir in the tamarind sauce and cook until the crab is cooked through, about 1 minute more.
Add the basil and chiles, toss once more, and serve garnished with more basil and chiles if desired. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 43312,"Iced Sugar Cookies 2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter 1 cup granulated sugar 1 large egg 1/2 teaspoon vanilla extract One 12-ounce box confectioners' sugar 3 tablespoons meringue powder 1/3 cup warm (80 to 90 degrees F) water Food coloring, optional Assorted sprinkles, colored sugar and small candy pieces Instructions: For the cookies: Sift together the flour, baking powder and salt. In a large mixing bowl, with an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and mix until combined. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla. Chill the cookie dough in the refrigerator for at least 1 hour. Preheat the oven to 400 degrees F. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator. On a lightly floured surface, roll out the dough to a 1/4-inch thickness and cut into desired shapes with a cookie cutter. (For medium cookies, use a 3-inch cookie cutter.) Place the cutout cookies 2 inches apart on an ungreased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies to retain their shape. (You can roll out the scraps to make a few more cookies.) Bake until just before the edges of the cookies start to brown, 8 to 10 minutes (if baking two sheets at a time, rotate halfway through baking). Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely. For the icing: In a medium bowl, combine the confectioners' sugar, meringue powder and warm water with a wire whisk. Stir until the icing is smooth. Adjust the consistency of the icing by adding more confectioners' sugar or more water, as needed. Add food coloring, if desired, to the icing. Spread the icing on the cooled cookies and then top with assorted sprinkles and candies. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43313,"Corned Beef Hash 10 pounds fresh whole beef brisket, cut into equal pieces 2 bay leaves Salt and freshly ground black pepper 2 medium white onions, diced 3 teaspoons chopped garlic 1/2 cup chopped fresh thyme leaves 2 teaspoons Worcestershire 1 teaspoon hot pepper sauce, (recommended: Tabasco) 1/2 cup white wine 3 large chef potatoes peeled and diced Yellow mustard (1 teaspoon per pound) 1 tablespoon Worcestershire 1/2 tablespoon teaspoon hot pepper sauce, (recommended: Tabasco) Instructions: Add the brisket to a large pot and cover it with water. Add the bay leaves and season with salt and pepper, to taste. Boil the brisket over medium-low heat until tender. Remove from the water and set aside.
In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce. Saute until the onions are soft, about 5 minutes. Season with salt and pepper, to taste. Add the wine and stir to deglaze the pan.
Bring a large pot of water to a boil over medium heat. Add the potatoes and cook until tender. Drain and set aside.
Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment. Pulse until the beef becomes stringy. Don't overmix. Pull off any excess fat. Serve or store in the refrigerator for later use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 43314,"Roasted Garlic 2 plump heads garlic 1/2 teaspoon extra virgin olive oil 1/2 teaspoon salt Several grinds of fresh pepper Instructions: Preheat oven to 350 degrees. Slice off 3/4-inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads in center of a square of aluminum foil, cut side up. Sprinkle on a few drops of water, drizzle on the olive oil, and sprinkle on the salt and pepper. Pull corners of foil up to enclose and fold over to seal. Place package in oven and roast 50 to 60 minutes, until garlic cloves are soft and golden brown. Remove from oven and allow to cool. Squeeze out garlic pulp by squeezing head in half over a bowl. Spread on bread, use as base for dip or dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43315,"Butter Lettuce Salad with Gorgonzola and Pear Dressing 1/3 cup extra-virgin olive oil 3 tablespoons pear nectar 1 1/2 tablespoons white balsamic vinegar 1/2 tablespoon fresh lemon juice 1/4 teaspoon Dijon mustard Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced 1/2 cup coarsely crumbled gorgonzola cheese 1/4 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1 head butter lettuce, cut into 4 wedges 1 avocado, halved, pitted, peeled and diced 1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced 1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped 1/3 cup sweetened dried cranberries Instructions: For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43316,"Frozen Yogurt with Cinnamon-Spiked Blueberry Sauce 1 (10 ounces) bag of frozen blueberries 2 tablespoons confectioners' sugar 1 teaspoon ground cinnamon 2 cups vanilla frozen yogurt Instructions: Combine blueberries, confectioners' sugar and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer for 5 minutes, until sauce thickens. Fill dessert bowls with frozen yogurt and top with blueberry sauce. ","[Riesling, Moscato, Vinho Verde]" 43317,"Tagliatelle with Wine- Braised Short Ribs 4 to 4 1/2 pounds bone-in beef short ribs Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 large carrot, finely diced 1 large onion, finely diced 1 small fennel bulb, trimmed, cored and finely diced 4 ounces pancetta, finely diced (about 1/3 cup) 6 cloves garlic, minced 2 tablespoons tomato paste 1 1/2 cups dry red wine 1 28-ounce can whole peeled San Marzano tomatoes, crushed 2 cups low-sodium chicken broth 3 sprigs rosemary 3 sprigs sage 4 fresh bay leaves 1 tablespoon whole peppercorns Chopped fresh parsley and freshly grated Parmesan cheese, for serving Fresh Tagliatelle (Recipe Follows) 3 cups all-purpose flour, plus more for dusting Kosher salt 4 large eggs, plus 3 egg yolks 4 teaspoons extra-virgin olive oil 4 tablespoons unsalted butter, at room temperature 1/2 cup freshly grated Parmesan cheese, plus more for serving Coarsely ground pepper Instructions: Position a rack in the lower third of the oven and remove the top rack; preheat to 375? F. Season the short ribs generously all over with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the short ribs in 2 batches and cook, turning occasionally, until browned on all sides, 8 to 10 minutes per batch. Remove the short ribs to a plate; pour off all but 1/4 cup of the drippings. Add the carrot, onion, fennel and pancetta to the pot. Cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook, stirring, until softened, about 1 minute. Stir in the tomato paste and cook, stirring, until the vegetables are coated and the paste is brick red, about 2 minutes. Add the wine to the pot, bring to a simmer and cook until reduced by about two-thirds, about 3 minutes. Add the tomatoes and chicken broth and return to a simmer. Meanwhile, wrap the rosemary, sage, bay leaves and whole peppercorns in an 8-inch square of cheesecloth; tie closed. Add the bundle to the pot. When the mixture comes to a simmer, scrape up any browned bits from the bottom of the pot with a wooden spoon. Return the short ribs to the pot. Cover the pot, transfer to the oven and braise until the meat is very tender and the sauce has thickened slightly, 2 1/2 hours to 2 3/4 hours. Carefully put the pot back on the stove and remove the lid. Discard the cheesecloth bundle. Remove the short ribs to a baking sheet using tongs and discard the bones. Break up the meat into large chunks. Return the meat to the pot along with any liquid from the baking sheet and stir to combine; season with salt and pepper. Spoon off any fat that pools on top. To serve, top the short ribs on the tagliatelle with parsley, Parmesan and pepper. Pulse the flour and a big pinch of salt in a food processor to combine. Whisk together the whole eggs, egg yolks and olive oil in a bowl. Slowly add the egg mixture to the food processor with the machine running to form a rough, sticky dough. Transfer the dough to a floured surface and knead several times, sprinkling with flour if sticky, until the dough is smooth. Wrap in plastic wrap and set aside to rest 30 minutes. Set up your pasta maker. Unwrap the dough and cut into 6 pieces; press each into a rectangle. Cover 5 pieces and set aside. Lightly flour the remaining piece of dough and run it through the widest setting of the pasta maker. Fold in half and feed it through the same setting. Move to the next setting and feed the dough through this setting twice, lightly flouring as needed (do not fold). Repeat until you\u2019ve reached the third-to-last setting. The dough should be about 1/8 inch thick but not transparent. If it\u2019s too long to manage, cut it in half crosswise. Lightly flour the dough and set aside. Repeat with the remaining 5 pieces of dough. Attach the tagliatelle or fettuccine cutter to your pasta maker. Feed each dough sheet through the cutter, gathering the strands on the other side. Lightly sprinkle the strands with flour and form into loose nests. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup cooking water, then drain. Transfer the pasta to a large bowl and toss with the butter and reserved cooking water. Stir in the Parmesan and a generous amount of coarse pepper; season with salt. Serve with more Parmesan. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 43318,"Shirred Eggs with Jalapeno Oil 8 large eggs 2 cups heavy cream Kosher salt and freshly ground black pepper Shredded Parmesan 1/2 jalapeno 1/2 cup olive oil Instructions: Preheat the oven to 400 degrees F. Crack 1 egg into each ramekin. Divide the cream over each egg, until the egg is covered. Add salt and pepper, to taste and sprinkle with the Parmesan. Arrange the ramekins on a sheet tray and put into the oven. Bake for about 10 minutes. While the eggs are baking, add the jalapeno and the olive oil to a blender, and blend on high until the olive oil is a vibrant green, about 3 to 5 minutes. Remove the mixture from the blender, and if possible, pour the oil through a strainer, into a bowl, to purify. The last minute of baking the eggs, set the oven to broil, and allow the heat to blast the top of the eggs, adding a little brown to the surface. Remove the eggs from the oven, and let sit for about 5 to 8 minutes. Before serving, drizzle a small amount of the jalapeno oil on the top of each egg. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43319,"Grilled Pizza for a Crowd 6 cups bread flour, plus more for the work surface 2 teaspoons kosher salt, plus more for sprinkling 2 1/4 cups warm water (110 degrees F) 3 tablespoons olive oil, plus more for greasing the bowl, brushing the dough and oiling the grill grates 3 tablespoons olive oil, plus more for greasing the bowl, brushing the dough and oiling the grill grates
2 teaspoons sugar One 1/4-ounce packet active dry yeast Cornmeal, for dusting Red Sauce, recipe follows Arugula-Pistachio Pesto, recipe follows Ricotta Spread, recipe follows 6 cups cheese mix, made of 2 cups each shredded mozzarella, fontina and asiago 1/2 pound fresh mozzarella, sliced Toppings (choose 5 or 6): 3/4 pound thinly sliced meats, such as prosciutto, salami and ham 3/4 pound thinly sliced meats, such as prosciutto, salami and ham
1 small bunch Tuscan kale, cut into bite-sized pieces and tossed with olive oil 1 small bunch Tuscan kale, cut into bite-sized pieces and tossed with olive oil
2 thinly sliced bell peppers 1/2 pound cremini mushrooms, thinly sliced 2 small red onions, thinly sliced 1 pint fresh figs, sliced 3 grilled ears corn, kernels removed 1 cup pitted olives 1/2 cup pistachios 1 bulb fennel, thinly sliced 1 medium summer squash or zucchini, thinly sliced
1 head radicchio, cut into bite-sized pieces and tossed with olive oil Olive oil, aged balsamic vinegar, Calabrese chili sauce, honey, grated Parmesan, flaky sea salt, toasted fennel seeds, baby greens, fresh basil, lemon wedges 1 handful fresh basil leaves 2 tablespoons olive oil 3 cloves garlic, thinly sliced Kosher salt 3 cups baby arugula 3/4 cup fresh basil leaves 3/4 cup fresh parsley leaves 1/3 cup shelled pistachios 1/3 cup olive oil 1 tablespoon capers, drained Kosher salt 1 tablespoon olive oil 2 cups ricotta 1 garlic clove, minced Kosher salt Instructions: Make the pizza dough: Whisk together the bread flour and salt in a large bowl. Combine the water, oil and sugar in a second large bowl; add the yeast, and let sit until it begins to foam, about 5 minutes. Add the flour mixture to the yeast mixture, and use your hands to combine until it comes together into a rough, shaggy ball. Cover the bowl with a kitchen towel and set aside for 15 minutes. Sprinkle a work surface with flour and knead the dough until it is smooth and elastic, about 5 minutes. Clean the bowl and lightly coat it with oil. Return the kneaded dough to the bowl, brush with oil, cover and set aside in a warm place until doubled in size, about 1 hour. Transfer the dough to the work surface, and punch it down. Quarter the dough, and cut each quarter into 4 for a total of 16 pieces. Shape each into a ball. Evenly space the dough balls on the work surface, cover and let sit until they poof slightly, about 30 minutes. (To make ahead, after cutting the dough, wrap each piece tightly in plastic wrap and refrigerate overnight, then let sit at room temperature for 30 minutes before rolling.) Prepare a grill for medium-high heat and brush the grill grates with oil. Roll out the dough: Line a baking sheet with a piece of parchment, and sprinkle with cornmeal to keep the dough from sticking. Roll out each ball of dough into an 8-inch circle on the work surface (keep the other balls covered as you work). Arrange 2 to 3 rounds without overlapping on the parchment. Repeat with layers of parchment, cornmeal and dough rounds. Par-grill the dough: Working in batches, brush the top of each dough round with oil and sprinkle with salt. Grill, oiled-side down, until grill marks just form and the dough starts to bubble up, 30 seconds to 1 minute. Turn the dough over and repeat. Transfer to a cooling rack or another baking sheet to cool. The dough shells will be underbaked and flimsy (they finish cooking when guests top and grill them). Stack the shells, wrap tightly in plastic wrap and set aside until ready to use. (The shells can be refrigerated for up to 2 days. Or tightly wrap each one in plastic and foil, then freeze for up to 3 months; thaw at room temperature for a few minutes before topping and grilling.) Set up the pizza bar: Prepare a grill for medium-high heat and brush the grill grates with oil. Set out a large cutting board with a knife or pizza cutter nearby. Set out a stack of the pizza shells and any combination of the suggested sauces, cheeses and toppings. Grill the pizzas: Let your guests add their desired toppings to the dough shells. Transfer the pizzas to the grill, cover and cook until the bottom of each is slightly charred, the cheese has melted and the toppings are cooked through. Remove the pizzas from the grill, slice them and encourage your guests to top them with some of the finishings. One 15-ounce can tomato sauce For the red sauce: Combine the tomato sauce, basil, oil, garlic and 3/4 teaspoon salt in a small bowl. Cover and refrigerate for at least 1 hour before using. The sauce can be made up to 1 day ahead. For the arugula-pistachio pesto: Pulse the arugula, basil, parsley, pistachios, capers, 3 tablespoons water and 1/2 teaspoon salt in a food processor until a paste. The sauce can be made up to 1 day ahead; refrigerate. For the ricotta spread: Stir together the ricotta, Parmesan, oil, garlic and 1/2 teaspoon salt in a medium bowl. The sauce can be made up to 1 day ahead; refrigerate.
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc, Riesling]" 43320,"Green on Green Pasta Soup 4 tablespoons vegetable oil 2 leeks (white and green parts) cleaned and sliced 2 cloves garlic, thinly sliced 1/2 medium cabbage, shredded finely 6 cups water or homemade chicken broth 2 zucchini, trimmed, seeded and cut into 1/2 inch half moons 1/2 pound green beans cut into 1-inch lengths or \haricots verts\ cut in half 1/2 cup orzo or other small shaped pasta 1 package (10 ounces) frozen \petite\ peas, thawed Salt and freshly ground pepper 1 tablespoon each chopped parsley, mint and chives 1 tablespoon chiffonade of basil Freshly grated Parmesan or Romano cheese, Pesto or other herb paste Instructions: In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook for a couple of minutes until they begin to soften. Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted. Add the remaining water, zucchini and green beans, cover and simmer for 5 minutes or until the vegetables are somewhat tender. Add the pasta, cover and simmer for 10 minutes or until the pasta is tender. (At this point check the level of liquid; if the soup seems somewhat thick, just add more water to bring the level of the liquid back up to where it was at the beginning of cooking time.) Add the peas and simmer for 1 to 2 minutes to heat through. Season carefully with salt and pepper. Remove the soup from the heat and stir in the fresh herbs. Serve with 1 or 2 of the garnishes, according to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43321,"Ju-Lito (hoolito) 4 ounces freshly squeezed lemon juice 4 ounces simple syrup (equal amounts sugar and water, heated until sugar dissolves; cooled) 4 to 5 fresh mint leaves, coarsely chopped 6 ounces whiskey (recommended: Jack Daniels Black) Crushed ice Sparkling water Instructions: In a cocktail shaker combine the lemon juice, simple syrup, mint and crushed ice, and shake vigorously. Add the whiskey and shake briefly to blend. Pour into a highball glass and top with sparkling water, adding more ice as needed. ","[Bourbon, Rye Whiskey, Scotch]" 43322,"Frog in the Hole 4 slices of thick cut wheat bread 4 large eggs 4 vineripened tomatoes, sliced 1 medium red onion, sliced thin 12 slices smoked salmon 1 cup clarified butter 1-ounce olive oil 1-ounce red wine vinegar Instructions: Take each slice of bread and remove a hole two inches in diameter from the center. A jelly jar lid works very well as a quick discard for the center. Using a pancake griddle or a large teflon pan, heat one ounce of clarified butter over medium heat. Toast each slice of bread on one side for three minutes. As you flip each slice of bread, carefully crack an egg through the hole and saute the egg inside. When the egg sets on one side, but the yolk is still soft, turn the toast over, careful not to crack the yolk. Saute for an additional two minutes. While the eggs are cooking, in a mixing bowl season tomato slices and shaved onions with olive oil, red wine vinegar, salt and pepper. For the presentation, stack tomatoes and onions in one corner of the plate. Lean the frog in the hole against the tomatoes and garnish with a rosette of three slices of smoked salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43323,"Georgia's Peachy Cocktail 1 ounce amaretto 1 ounce peach puree 1 ounce peach schnapps 1/2 ounce bourbon Dash bitters Ice Instructions: Add the amaretto, peach puree, peach schnapps, bourbon and bitters to a cocktail shaker filled with ice, and shake vigorously to blend. Pour into a Collins glass filled with ice and enjoy! ","[Bourbon, Peach Schnapps]" 43324,"Tuscan Shrimp 2 tablespoons grapeseed oil 1 1/4 pounds (21 to 25 count) shrimp, peeled and deveined 1 teaspoon salt 1 teaspoon ground pepper 1/4 cup white wine, such as chardonnay 1/2 cup olive tapenade 1 1/2 cups marinara of choice 1 pound cooked spaghetti 1/4 cup fresh grated Parmesan 2 tablespoons thinly sliced fresh basil Instructions: Add the oil to a large saute pan over high heat. Next, add the shrimp and cook. Sprinkle the shrimp with the salt and pepper, with a stirring motion, and cook until the shrimp are medium-rare in temperature, about 2 minutes. Next, deglaze the pan with the wine and add the tapenade. Reduce the heat and stir the tapenade into the shrimp. After blending the tapenade in, add the marinara, stir again and allow to warm, about 2 minutes. Finally, add the cooked spaghetti, stir and warm until the spaghetti is hot, about 3 minutes. Again, toss and serve or portion the pasta. Finish with the Parmesan and basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 43325,"Slice-and-Bake Dreidel Cookies 2 1/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup sugar 1 large egg, at room temperature 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 3 to 4 drops blue gel food coloring Blue and white nonpareil sprinkles 2 ounces white chocolate, chopped Instructions: Whisk together the flour, baking powder and salt in a medium bowl and set aside. Combine the butter and sugar in a stand mixer fitted with the paddle attachment and mix on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low and mix in the egg and vanilla and almond extracts until just incorporated. Gradually add the flour mixture and mix until just combined. Remove two-thirds of the dough, wrap in plastic wrap and refrigerate. Add the food coloring to the dough in the mixer and mix on low speed until no streaks remain. Wrap in plastic wrap and flatten into a disc about 1/2 inch thick; freeze for 20 minutes. Barely roll out the blue dough on a lightly floured surface just until even. Dip a 1 3/4-inch dreidel cookie cutter in flour and stamp out as many cookies as possible, rerolling the scraps, until no blue dough remains (if the dough gets too soft, return it to the freezer). Brush the tops of the dreidels with water and stack them on top of each other, pressing lightly to adhere and lining them up perfectly. Make 3 or 4 stacks so that they don\u2019t fall over. Transfer the stacks to a plate and freeze for 10 minutes. Remove the stacks from the freezer and lay them on their sides. Brush the adjoining ends of each stack with water and press them together, creating one long dreidel-shaped stack for the center of the cookies. Roll one-quarter of the uncolored dough into a log the length of the dreidel stack, with a 1-inch diameter, then cut it in half lengthwise. Brush each half with water and press into the space on either side along the dreidel handle. Roll out a skinnier log of uncolored dough the length of the dreidel stack, brush with water and place it along the top of the dreidel handle, pressing to connect it to the first two strips of uncolored dough. Press the remaining uncolored dough around the sides, rolling the log a bit to round out the shape, brushing with water if needed to adhere. Return to the freezer for 10 minutes. Pour the sprinkles into a shallow bowl or plate long enough to hold the log of dough. Remove the dough from the freezer, brush with water, then roll in the sprinkles, pressing to adhere if necessary. Freeze for 30 minutes. Preheat the oven to 350 degrees F and line 2 baking sheets with silicone baking mats or parchment. Transfer the frozen dough log to a cutting board and use a sharp knife to slice it into 1/4-inch-thick cookies. Place the cookies 2 inches apart on the prepared baking sheets and bake, rotating halfway through, until just starting to brown on the bottom, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets then transfer to a wire rack to cool completely. Microwave the white chocolate in a small microwave-safe bowl at 70% power, stirring every 10 seconds, until melted, about 30 seconds total. Transfer to a piping bag and cut off the very tip to pipe a thin line of white chocolate. Pipe one of the following letters from the Hebrew alphabet on the dreidels: ?\u200e\u202f(nun),\u202f?\u200e\u202f(gimel),\u202f?\u200e\u202f(hei) and\u202f?\u200e\u202f(shin). Let sit at room temperature until the chocolate sets, 20 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43326,"Duck Fat Fries 4 medium russet potatoes 8 cups canola oil 2 cups duck fat Sea salt or truffle salt Instructions: Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch. Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F. Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels. Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep. Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt. Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43327,"Oyster-Leek Gratine with Ponzu Sabayon Kaffir Lime-Smoked Salmon Rillette 2 dozen shucked oysters (large blue points), on the half shell Sea or rock salt, for baking 1 tablespoon butter 2 leeks, white part julienned 1/2 cup ponzu plus 1 teaspoon 4 egg yolks Salt and pepper, to taste Canola oil, for cooking 2 large shallots, sliced 5 kaffir lime leaves, shredded 1 teaspoon minced ginger 1 cup heavy cream 8 ounces smoked salmon, roughly chopped 1 lime, juiced, zest finely minced 2 tablespoons chopped chives, plus extra for garnish Pita chips that have been dried in a 200 degree oven (1 to 2 hours) until crisp Instructions: Preheat oven to 500 degrees. Lay the oysters on a bed of sea or rock salt on a sheet/baking tray. In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes. Season. Deglaze with ponzu and reduce by 50 percent. Check again for seasoning. Remove from pan and let cool. Fill a small saucepan half way with water and bring to a boil. Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up). Whisk the yolks and 1 teaspoon of ponzu over the hot water. Be careful not to overcook the yolks by removing the bowl periodically from the heat. Continue whisking until ribbons are formed in the yolks following the whisk. Season and check for flavor. Remove form heat and fold in the cooled leeks. Cool to room temperature. Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil. Bake for 3 to 5 minutes or until top is brown and bubbly. PLATING: Serve on a decorative plate lined with cold sea/rock salt. BEVERAGE Blanc de Blanc Champagne In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes. Add the cream and bring to a simmer. Reduce by 30 percent then transfer to a small bowl and refrigerate until cold. (It is recommended to do this a day ahead of time for deeper infusion.) Strain the mixture. In a food processor, add the salmon and cream and puree until very smooth. Season with black pepper only and check for seasoning. (Smoked salmon is usually very salty.) Transfer to a small bowl and fold in the zest, juice and chives. Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours. PLATING: Serve the ramekins on plates surrounded by the pita chips. Garnish with chives. BEVERAGE Bright California chardonnay ","[Champagne, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43328,"Bistro Burger 1 lb. extra-lean ground beef 4 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices 4 onion slices (1/2 inch thick) 4 hamburger buns 1/4 cup KRAFT SANDWICH SHOP Horseradish Dijon Flavored Reduced Fat Mayonnaise Instructions: HEAT grill to medium-high heat. SHAPE meat into 4 (1/2-inch-thick) patties. GRILL 4 to 6 min. on each side or until done (160 degrees F). Top with cheese; grill 1 min. or until melted. Meanwhile, place onions and buns, cut-sides down, on grill; cook 1 to 2 min. or until onions are lightly browned and buns are lightly toasted, turning onions after 1 min. SPREAD mayonnaise onto cut sides of buns; fill with cheeseburgers and onions. Serving Suggestion: Serve with a mixed green salad and your favorite fresh fruit to round out the meal. How to Cook on the Stove: Cook patties in large skillet on medium heat 7 to 9 min. on each side or until done (160degreesF), adding onions to the skillet for the last 5 min. and turning once. Top burgers with cheese; cover. Cook 1 min. or until melted. Continue as directed, toasting buns under the broiler if desired. Substitute: Substitute kaiser rolls for the hamburger buns. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 43329,"Pesto and Cheese Snowflake Bread Two 1-pound balls pizza dough 1 cup prepared pesto
1 cup shredded mozzarella
1/4 cup grated Parmesan, plus more for sprinkling 1 large egg
2 tablespoons milk or heavy cream
Flaky sea salt, for sprinkling, optional Instructions: Preheat the oven to 375 degrees F and line a baking sheet with parchment. Stir the pesto, mozzarella and 1/4 cup Parmesan together in a medium bowl. Cut the dough into 4 equal pieces. On a floured work surface, form the pieces into balls. Roll one ball into a 10-inch circle (about the size of a dinner plate) and place it on the prepared baking sheet. Spread with 1/3 of the filling, leaving a 1-inch border around the edges. Add 2 more layers of rolled dough circles and filling, ending with the fourth dough circle on top. Mark the center of the dough by placing a small drinking glass (about 2 inches in diameter) in the middle. With a very sharp knife, make 4 cuts through the dough at 12, 3, 6 and 9 o'clock to make 4 quarters, leaving it intact at the center where the glass is. Cut through each quarter to make 8 equal-sized wedges, then cut through each wedge one more time to make 16 equal-sized wedges that are attached in the center. Lift a pair of 2 wedges and twist them away from each other, two turns in opposing directions. After twisting, place each pair back on the baking sheet. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes.
Beat the egg and milk in a small bowl. Brush the egg wash all over the risen dough and sprinkle lightly with grated Parmesan and flaky sea salt if using. Bake until the bread is puffed and golden brown, 25 to 30 minutes. Cool on a wire rack 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43330,"Orange Salad Spanish-Style 5 to 6 juicy seedless oranges, peeled and sliced into 1/4-inch thick discs 1/2 red onion, very thinly sliced A handful fresh parsley, chopped, optional 2 sprigs fresh oregano, chopped 1 red cl pepper, seeded and finely chopped Extra-virgin olive oil, for drizzling A sprinkle paprika or smoked paprika Kosher salt and freshly ground black pepper Instructions: Arrange the oranges on a platter and top with onions, parsley, oregano, and cl pepper. Drizzle liberally with extra-virgin olive oil and season with paprika, salt and pepper. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 43331,"Popcorn Shrimp Popcorn 5 tablespoons vegetable oil 1/4 cup popcorn kernels Two 3-ounce packages instant ramen noodles
3 cups popcorn shrimp (purchased or frozen; cooked according to package directions) 1 cup wasabi peas Instructions: Heat 2 tablespoons of the oil in a large, heavy-bottomed pot over medium heat until shimmering and almost smoking. Carefully add the popcorn kernels to the pot. Cover the pot with the lid slightly ajar and heat, shaking periodically, until all the kernels have popped. Set the cooked popcorn aside. Meanwhile, soak the ramen noodles in warm water until softened, about 4 minutes. Separate the ramen noodles and pat dry. Heat the remaining 3 tablespoons oil in a large skillet over medium heat until shimmering and almost smoking, about 2 minutes. Spread about a third of the ramen noodles in an even layer in the skillet. Fry until the bottom side is crispy, about 3 minutes. Carefully flip the ramen noodles with a spatula and continue to cook until the other side is crispy, another 2 minutes. Transfer the crispy ramen noodles with a slotted spoon to drain on a paper towel-lined plate. Repeat this process 2 more times with the remaining ramen noodles. Break the crispy noodles into small pieces. In a large bowl, toss together the popcorn, ramen noodles, popcorn shrimp and wasabi peas. Season to taste with the flavor packets that came with the ramen noodles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43332,"Classic Gin Gimlet 2 ounces gin 3/4 ounce fresh lime juice
3/4 ounce simple syrup
Cucumber wheel or lime wedge, for garnish Instructions: Fill a cocktail shaker with ice and pour in the gin, lime juice and simple syrup. Stir vigorously with a long cocktail spoon until very cold. Strain into a chilled coupe or martini glass, or strain over a rocks glass filled with ice, depending on preference. Garnish with the cucumber wheel and serve immediately. ","[Gin, Cava, Prosecco]" 43333,"Grilled Steak Tostadas 1/4 cup brewed coffee, at room temperature 2 tablespoons chili powder 2 tablespoons olive oil, plus more for brushing Kosher salt and freshly ground black pepper 1 1/2 pounds skirt steak, cut into 4 equal pieces 1 red onion, cut into 1/2-inch-thick rounds 8 store-bought corn tostadas 1/2 cup lightly packed fresh cilantro leaves Sliced avocado, Mexican crema, crumbled Cotija cheese, pickled jalapenos, shredded lettuce and/or lime wedges, for serving Instructions: Prepare an outdoor grill for high heat. Whisk the coffee, chili powder, oil, 1 teaspoon salt and a few grinds of pepper in a shallow baking dish. Add the skirt steak, turn to coat, set aside at room temperature to marinate for about 20 minutes. While the steak marinates, brush the onion slices lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes; set aside. Drain the steak and grill, flipping once until medium-rare on the inside with deep grill marks, 3 to 4 minutes per side. Transfer the steaks to a cutting board to rest for 5 minutes and then thinly slice against the grain. Top each tostada with a mound of steak, some grilled onions and cilantro leaves. Serve with sliced avocado, Mexican crema, crumbled Cotija cheese, pickled jalapeno, shredded lettuce and/or lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 43334,"Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam 1 Leg of Lamb 2 cup olive oil 6 rosemary sprigs 2 tablespoons fresh thyme 8 cloves garlic, coarsely chopped 8 ounces yogurt, drained 2 seedless cucumbers, peeled and diced 1/4 cup mint, chiffonade 2 tablespoons finely diced red onion 1 tablespoon fresh lemon juice 1/4 teaspoon cumin Salt and freshly ground pepper 1 baby eggplant, halved 3 tablespoons olive oil, divided Salt and pepper 1 tablespoon finely chopped garlic 3 tomatoes, seeded and chopped 2 tablespoon lemon juice Instructions: Marinade: Marinate the lamb 4 hours or overnight. Preheat grill, cook over rotisserie. Cook to 140 degrees for medium. MINTED CUCUMBER CHUTNEY: Place the drained yogurt in a medium bowl. Add the remaining ingredients and season with salt and pepper to taste. Let sit at room temperature. TOMATO-EGGPLANT JAM: Brush the eggplant with 1 tablespoon of the olive oil and season with salt and pepper to taste. Grill until just cooked through and lightly golden brown. Cut the eggplant into 1/2 inch dice, place in a medium bowl and toss with the remaining ingredients. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 43335,"BBQ Chicken, Red Bean and Corn Country Chowder 1 cup organic ketchup 2 tablespoons brown sugar 2 tablespoons dark amber maple syrup 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 teaspoon coarse black pepper 2 cloves garlic, finely chopped 1 tablespoon EVOO 4 ounces smoky bacon, chopped, optional 5 to 6 baby Yukon gold potatoes, chopped 4 ears corn, cleaned and scraped, or 2 cups defrosted kernels 2 to 3 ribs celery, chopped 1 red onion, chopped 1 red bell pepper, seeded and chopped 1 red cl pepper, such as Fresno, sliced or chopped 4 cloves garlic, chopped 3 tablespoons fresh thyme leaves, chopped 1 round tablespoon seafood seasoning, such as Old Bay (a palmful) 1 bay leaf One 12-ounce bottle warm lager beer One 15-ounce can red kidney beans Once 15-ounce can fire roasted tomatoes, stewed tomatoes or diced tomatoes with chiles 4 cups cooked chicken, chopped or shredded 4 cups chicken stock, homemade or store-bought 1 ripe avocado 1 lime, juiced Tortilla chips Instructions: For the sauce: Place the ketchup, brown sugar, syrup, vinegar, Worcestershire, pepper and garlic in a small pot. Bring to a low boil, reduce the heat to low and thicken 15 minutes. (This sauce stores well for weeks and makes a tasty sloppy Joe, burger baster and pork chop topper if you want to double the recipe. If using for a more all-purpose BBQ sauce, add 1/2 cup chicken stock and simmer for 20 minutes.) For the chowder: Heat the EVOO in a soup pot over medium-high heat and add the bacon, if using. Cook until crisp 2 to 3 minutes. Add the potatoes, corn, celery, onions, bell pepper, cl, garlic, thyme, seafood seasoning and bay leaf, and stir. Cook to soften, 8 to 10 minutes. Add the beer and cook the beer down by half, 1 to 2 minutes. Add the beans, tomatoes, shredded chicken, BBQ Sauce, stock and 2 cups of water. Simmer a few minutes to combine the flavors, cool and store for a make-ahead meal. Reheat over medium heat. When ready to serve, peel, pit and dice the avocado and dress it in the lime juice. Place diced avocado and some broken tortilla chips in each soup bowl, top with the hot chowder and serve. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]

" 43336,"Vegan Gravy 1 medium onion, quartered 2 stalks celery, roughly chopped 1 medium carrot, roughly chopped 3 cloves garlic, crushed 4 tablespoons plus 1 teaspoon vegetable oil Kosher salt 1 ounce dried shiitake mushrooms (about 1 heaping cup) 6 sprigs thyme 2 sun-dried tomatoes 2 tablespoons low-sodium soy sauce 1 dried bay leaf 6 fresh sage leaves 1/3 cup all-purpose flour 1/4 cup chopped fresh parsley Freshly ground black pepper Instructions: Position an oven rack in the highest position, and preheat to 450 degrees F. Toss the onions, celery, carrots and garlic with 1 teaspoon each oil and salt on a rimmed baking sheet. Roast until the vegetables are charred in some places, 25 to 30 minutes. Bring the roasted vegetables, 1 cup water, mushrooms, thyme, sun-dried tomatoes, soy sauce, bay leaf and 1 teaspoon salt to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until most of the liquid is gone, 8 to 10 minutes. Add 6 cups water and 1/2 teaspoon salt, and bring back to a simmer. Reduce the heat to medium-low, and gently simmer until reduced by about one third, about 45 minutes. Strain the stock through a strainer into a large liquid measuring cup; use the back of a ladle to squeeze all the liquid out of the solids (there should be about 4 cups of stock). If not making gravy right away, let the stock cool to room temperature, then refrigerate for up to 3 days or freeze for up to 1 month. To make the gravy, warm the stock slightly in a medium saucepan if it has been refrigerated. Heat the remaining 4 tablespoons oil in another medium saucepan over medium heat. Add the sage leaves, and cook until fried and crispy, about 2 minutes; remove and set aside. Add the flour to the saucepan, and stir until smooth and lightly golden, about 2 minutes. Slowly pour in the warm stock while whisking constantly until smooth and thick, 8 to 10 minutes Chop up the fried sage, stir it into the gravy along with the parsley and season to taste with pepper. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Gavi]" 43337,"Yogurt Soup 6 cups chicken, lamb or beef stock 2/3 cup rice 3 cups plain yogurt 3 tablespoons flour 2 egg yolks 2 cups cold water Salt and freshly ground black pepper 3 tablespoons unsalted butter 2 tablespoons dried mint leaves Instructions: Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender. In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes. Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43338,"Cocoa-Chocolate Pudding 2 cups milk 1/2 cup sugar 1/3 cup unsweetened cocoa powder (not Dutch process) 4 teaspoons cornstarch 1 1/2 teaspoons pure vanilla extract 3 large egg yolks 1/4 teaspoon fine salt Chocolate shavings and sweetened whipped cream, for serving Instructions: Bring 1 1/2 cups of the milk, the sugar and cocoa to a simmer in a medium saucepan over medium-high heat, stirring occasionally to dissolve the sugar. Meanwhile, whisk the remaining 1/2 cup of milk with the cornstarch, vanilla, egg yolks, and salt in a medium bowl. Gradually whisk the hot milk mixture into the egg mixture. Return the milk-egg mixture to the saucepan and continue to cook, whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more. Divide the pudding among 4 to 6 small ramekins or dessert cups. Cover with plastic wrap and refrigerate until set, at least 4 hours or up to overnight. Serve each pudding with a dollop of whipped cream and a sprinkle of chocolate shavings.
","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 43339,"Sauteed Snow Peas 2 cups snow peas 1 tablespoon butter Salt and ground black pepper Instructions: In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 43340,"Detox Juicy Mary... with maybe a splash of vodka 5 ripe roma or beefsteak tomatoes, quartered 2 tablespoons tomato paste 2 teaspoons seafood seasoning, such as Old Bay Kosher salt and freshly ground black pepper 2 stalks celery, plus more to garnish 1 carrot 1 clove garlic, peeled 1 shallot 1/2 English cucumber 1/2 lime 1/2 green bell pepper Worcestershire sauce Splash of vodka, optional Special equipment: juicer Instructions: Combine the tomatoes, tomato paste, seafood seasoning and some salt and pepper in a large bowl. Juice the celery, carrot, garlic, shallot, cucumber, lime and green bell pepper into the bowl. Stir in a couple of dashes of Worcestershire sauce. Divide among glasses and garnish with a celery stalk. Add a splash of vodka if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43341,"Cuban Sandwich 3 cups white wine vinegar 1/4 cup chopped fresh dill 1/4 cup sugar 2 tablespoons kosher salt 1 teaspoon coriander seeds 1 teaspoon mustard seeds 2 kirby cucumbers, sliced 1/4-inch thick 2 cups freshly squeezed orange juice 1/2 cup freshly squeezed lime juice 2 tablespoons clover honey 1 tablespoon white wine vinegar Kosher salt and freshly ground black pepper 1 1/2 pounds pork tenderloin, trimmed Kosher salt and freshly ground black pepper 1/4 cup steak rub, such as Bobby Flay's Steak Rub 3 tablespoons canola oil 3/4 cup mayonnaise 2 heaping tablespoons whole-grain mustard 2 teaspoons finely chopped fresh oregano 2 cloves garlic, chopped to a paste Kosher salt and freshly ground black pepper 1 cup canola oil 8 thin slices Serrano ham 4 Cuban buns, split 16 thin slices Swiss cheese 1 stick (8 tablespoons) unsalted butter, softened Instructions: For the pickles: Combine the vinegar, dill, sugar, salt, coriander and mustard in a medium saucepan. Bring to a boil over high heat and cook until the sugar and salt are dissolved. Remove from the heat and let cool for 15 minutes. Put the cucumbers in a medium bowl, pour the pickling liquid over, cover the bowl and refrigerate for at least 30 minutes and up to 24 hours. For the sour orange glaze: Combine the orange juice and lime juice in a small nonreactive saucepan over high heat and cook until reduced to 1/2 cup, about 20 minutes. Whisk in the honey and vinegar and season with salt and pepper. Let cool slightly. For the pork: Preheat the oven to 425 degrees F. Season the pork with salt and pepper and rub with the steak rub. Let sit for 15 minutes at room temperature. Heat the oil over high heat in a cast-iron pan or oven-proof skillet until it begins to shimmer. Add the pork and cook until a crust has formed on all sides, about 2 minutes per side. Brush liberally with the sour orange glaze and transfer the pan to the oven. Brush with the glaze every few minutes, and cook until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 10 minutes. Remove the pork to a cutting board and let rest for 10 minutes before slicing. Slice the pork thinly. For the garlic mayonnaise: Combine the mayonnaise, mustard, oregano, garlic, salt and pepper to taste in a small bowl. Whisk together and let sit at room temperature for at least 15 minutes to allow the flavors to meld. For the serrano ham: Heat the oil in a small saucepan until it reaches 350 degrees F. Add the ham one slice at a time and cook until crisp, about 30 seconds. Drain on a plate lined with paper towels. To serve: Spread the top and bottom of each bun with the garlic mayonnaise and top each piece with 2 slices of cheese. Put some pickles on the bottom piece of bun. Top with 4 to 5 slices of the pork and 2 slices of the fried ham. Combine the tops and bottoms to make the sandwiches. Brush the outsides of the buns with the butter. Heat a cast-iron pan over low heat. Put 2 sandwiches in at a time, top-sides down, and press with a brick wrapped in foil, or put foil over the top of the sandwiches and weigh them down with another heavy cast-iron pan. Cook until the bread is crispy, then flip over and continue cooking until the bottom is crispy and the cheese has melted, 6 to 8 minutes total. Slice in half and eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 43342,"One Recipe, Two Meals: Crispy Baked Chicken 1 cup all-purpose flour 2 cups panko
1 tablespoon Italian seasoning
1/3 cup plus 1/4 cup freshly grated Parmesan, plus extra for serving
Salt
2 eggs 2 pounds chicken breast, 1 pound cut into 1-inch cubes and the other pound cut in half lengthwise and pounded out thinly 1 cup broccoli, boiled or steamed Ketchup, for serving 1/2 pound linguine 2 tablespoons butter Chopped fresh parsley, for garnish 1 lemon, cut in half Instructions: Preheat the oven to 375 degrees F. Place the flour in a shallow dish. In another shallow dish, combine the panko, Italian seasoning, 1/3 cup Parmesan and a pinch of salt. In one more shallow dish, beat the eggs.
Set a shallow cooling rack in a baking sheet. Take each cube of chicken and lightly dredge it in the flour. Dip it in the egg wash, then roll it in the panko. Continue until all of the chicken cubes are coated in panko. Arrange on the cooling rack set in the baking sheet and bake, flipping halfway through, until golden brown on all sides, 15 to 20 minutes.
Serve these baked nuggets with a side of steamed broccoli and a little bit of ketchup for dipping! Your kids will freak out.
Now for your mature palate: Proceed with the pounded chicken, in the same fashion as the nuggets. First the flour, then the egg, then a good coating of the panko. Arrange the chicken on the rack on the baking sheet and bake until golden brown on both sides, 15 to 20 minutes.
Meanwhile, cook the linguine in a pot of salted water until it is al dente and drain, reserving about 1/4 cup of pasta water. Transfer the pasta back to the pot. Add the butter, parsley, juice from half the lemon, the reserved pasta water and the remaining 1/4 cup Parmesan and give it all a good toss.
To dress it up a tad more, slice the remaining half lemon, then sear a few lemon slices in a small saute pan-so fancy.
Serve the baked chicken over the pasta and serve with extra Parmesan! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43343,"Onion Jam 1/4 cup vegetable or canola oil 4 large red onions, halved, peeled, and cut into thin (1/4-inch) slices Kosher salt and freshly ground black pepper 2 cups dry red wine 1/2 cup honey 1/2 cup red wine vinegar Juice and a few grates of zest from 1 lemon, optional Instructions: In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique. In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 43344,"Lupita's Tlayudas About 20 dried arbol chiles 1 tablespoon/15 ml olive oil Salt 4 boneless pork chops 4 oversized flat tortillas 2 tablespoons/30 ml lard or duck fat, optional 1/2 cup/125 ml refried black beans, pureed 1 avocado, sliced Hot sauce 1 cup/250 ml grated Oaxaca cheese Shredded lettuce Chopped onions Diced tomatoes Chopped fresh cilantro Salsa Instructions: Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat. For the grilled pork chops: In a food processor, reduce the chiles to a powder. In a small bowl, mix the cl powder with the olive oil and season with salt. Rub the meat with the cl oil and grill until desired doneness, about 5 minutes depending on the size of the pork chop. Keep warm.
For the tlayudas: Place 1 tortilla on a baking sheet or pizza stone and spread with 1/2 tablespoon lard if using, and then a quarter of the refried bean puree. Add a quarter of the avocado, sprinkle with hot sauce to taste and top with a quarter of the cheese. Bake until the cheese is melted, about 5 minutes. Repeat with the remaining ingredients.
Meanwhile, thinly slice the pork chops.
Garnish each tortilla with lettuce, onions, diced tomatoes, cilantro and salsa. Eat open-faced or fold in half if desired and top with the thinly sliced grilled pork chops. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 43345,"Spicy Shrimp and Broccolini Stir-Fry 1 1/4 to 1 1/2 cups grain-and-rice blend 1 tablespoon coconut oil 12 ounces large shrimp, peeled and deveined 1 red jalapeno pepper, seeded and thinly sliced 1 tablespoon grated peeled ginger Kosher salt 2 bunches broccolini (about 1 pound), roughly chopped 3 scallions, thinly sliced 3/4 cup coconut water 2 tablespoons crunchy peanut butter 2 tablespoons chopped fresh cilantro Juice of 1 lime Instructions: Cook the grain blend as the label directs; set aside. Heat the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes. Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute. Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes. Stir in the cilantro and lime juice. Serve over the grains. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 43346,"The Chef's Favorite Lemon Tart 1 1/4 cups plus 2 tablespoons flour 1 tablespoon plus 1 teaspoon sugar 1/8 teaspoon salt 8 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk, beaten with 1 tablespoon milk 1 egg white, lightly beaten, reserved for baking 4 eggs 1 1/2 cups sugar 1/2 cup orange juice 1/2 cup lemon juice 1 lemon, zest grated 1 orange, zest grated 1/4 cup heavy cream Instructions: In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm. Meanwhile, preheat oven to 350 degrees. Line the shell with foil or parchment, and fill with pie weights, rice or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes, until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white. When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, orange zest and cream until smooth. Transfer the tart shell to a preheated 350 degree oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over. Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not overbake this filling. Cool to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43347,"Traditional Red Mole Chicken with Saffron Rice 1 cup peanuts 1/4 cup sesame seeds 8 ancho chiles 1 teaspoon ground annatto 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground clove 1/4 teaspoon ground black pepper 1/4 cup canola or peanut oil 3/4 ounce bittersweet chocolate, finely chopped 1 tablespoon cider vinegar Kosher salt 3 cups long grain white rice Several saffron threads or pinch saffron powder 1 small onion, chopped 2 teaspoons canola or peanut oil 2 pounds boneless chicken breasts 1 1/2 cups chicken stock Corn tortillas, for serving Glazed carrots, for serving, recipe follows Calabacitas, for serving, recipe follows 2 cups fresh or thawed frozen corn kernels 1 cup any fresh squash, such as summer squash, diced
1/4 cup diced roasted green chiles, canned is fine 1 1/2 cups water 3 tablespoons butter
Kosher salt 4 medium carrots 2 tablespoons butter 2 tablespoons sugar Instructions: Heat oven to 400 degrees F.
For the Mole: Roast the peanuts on a baking sheet for 10 to 12 minutes. In a small skillet, toast the sesame seeds for a couple of minutes until brown. Let cool, then finely grind in a food processor. Set both aside.
Toast the anchos in a small skillet over medium heat. Soak in hot water to soften, about 20 minutes. Drain and remove the seeds and stems. In a blender, puree the anchos until smooth. Add the ground spices and puree.
Pour the oil into a medium pot and heat over medium-high heat. When the oil is very hot, add the puree and simmer for 10 minutes, stirring frequently. Add the peanuts and sesame seeds and simmer for another 2 minutes. Add the chocolate and let it melt. Stir in the vinegar and cook for another 5 minutes. Season with salt. Set aside.
For the rice: Wash the rice and put it into a rice cooker or pan with enough water to stretch from the tip of your finger to the first knuckle on your index finger (that's a trick). Sprinkle in the saffron, cover and cook until the rice is cooked and all the liquid is absorbed, about 20 minutes.
For the chicken: In a large skillet, saute the onion in the oil. When the onion becomes transparent, add the chicken and cook until white on all sides. Add the mole and chicken stock and simmer, covered, for 20 minutes. Serve over the saffron rice with corn tortillas, glazed carrots and calabacitas. Combine corn, squash, chiles and water in a saucepan over medium heat. Cook until the squash can be pierced with a fork. Remove from heat, add the butter and salt. Stir and serve. Cut the carrots into sticks. Melt the butter and sugar in a large skillet. Add the carrots and cook over medium heat until the carrots are glazed and a little browned. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 43348,"Paprika Chicken 1 cup all-purpose flour, plus 2 tablespoons 2 tablespoons dried marjoram 3 teaspoons sweet paprika
Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons olive oil
One 3- to 4-pound chicken, cut into 8 pieces 3 large onions, chopped (about 4 cups)
1 tablespoon sugar
4 cloves garlic, thinly sliced
2 red bell peppers, diced (about 2 cups)
One 4.56-ounce tube tomato paste (about 1/2 cup)
2 cups chicken broth
1 teaspoon crushed red pepper flakes
2 cups sour cream
1/2 cup chopped fresh dill Instructions: Combine 1 cup of the flour, 1 tablespoon of the marjoram, 1 teaspoon of the paprika and some salt and black pepper in a low-sided dish. Stir until blended. Heat a large Dutch oven over medium-high heat; add the butter and oil. Heat until the butter has melted and the oil is shiny. Sprinkle the chicken all over with salt and black pepper. Next, dredge the chicken in the seasoned flour on all sides. Shake to remove excess flour before placing the chicken into the hot pot. Working in batches if necessary, sear the chicken on both sides until golden brown, about 4 minutes per side. Remove the chicken to a plate and set aside. Add the onions to the pot and reduce the heat to medium. Sprinkle with the sugar and some salt and black pepper. Cook, stirring occasionally, until the onions have softened and turned golden, about 12 minutes. Add the garlic and bell peppers and cook for 1 minute more. Add the tomato paste, chicken broth, red pepper flakes and the remaining 1 tablespoon marjoram and 2 teaspoons sweet paprika; stir to combine. Place the chicken back in the pot, nestling it in the sauce. Reduce the heat to low and simmer, covered, until the chicken is very tender and reaches an internal temperature of 165 degrees F, about 50 minutes. Remove the chicken to a serving dish. Mix the sour cream with the remaining 2 tablespoons flour in a medium bowl. Stir the mixture into the sauce. Pour the sauce over the chicken and sprinkle generously with dill.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 43349,"Roast Pork 4 pound boneless pork loin, from \butt\ end Garlic cloves, cut into slivers 2 tablespoons olive oil 2 tablespoons unsalted butter 1 carrot, finely chopped 1 small onion, finely chopped 1/2 cup dry white wine Salt and freshly ground black pepper Instructions: With a sharp paring knife pierce the roast at random intervals and insert some garlic in each slit. Preheat oven to 350 degrees. In a casserole or deep roasting pan melt butter in oil. Brown pork loin on all sides and remove. In same casserole, in remaining fat, add the carrot and onion, cover and cook until soft, about 5 minutes. (If they begin to stick, add some white wine.) When soft, bury pork in vegetables, add remaining white wine, season with salt and pepper and bake for 1 and 1/2 to 2 hours or until tender. Remove, let rest for 10 minutes before carving. Slice half for one dinner and place remaining portion in refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43350,"Horseradish Shrimp 1/4 cup tomato paste 1/4 cup horseradish, drained 3 tablespoons extra-virgin olive oil, plus more for brushing 3/4 teaspoon hot sauce Kosher salt and freshly ground pepper 2 pounds large shrimp, peeled and deveined (tails left on) Lemon wedges, for serving Instructions: Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour. Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43351,"Breakfast Bruschetta 8 slices Tuscan style bread 12 eggs 1/4 cup water 1 teaspoon kosher salt 1/4 tablespoon hot red pepper sauce 1 ounce sweet butter 5 1/2 ounces Montrachet goat cheese, softened 1 1/2 ounces marinated sun dried tomatoes, julienned Fresh basil leaves, as garnish Basil Pesto, recipe follows 3/4 cup chopped fresh basil leaves 1 cup olive oil 3/4 cup grated Reggiano Parmesan 1/4 cup pine nuts 2 cloves garlic, chopped 1/4 teaspoon kosher salt 1 turn fresh black pepper 2 teaspoons lemon juice Instructions: Toast the bread and keep while preparing the eggs. Combine the eggs, water, Tabasco and salt in a bowl and whisk until smooth. In a large non-stick omelette pan, melt the butter and add the eggs, stirring with a spatula until the eggs are gently scrambled. Spread the soft goat cheese equally over the slices of toast. Add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half. Put 4 halves on each plate and garnish with sundried tomatoes, fresh basil leaves and drizzle with basil pesto. Combine all the ingredients, except for the olive oil, in a blender. With the blender running, slowly drizzle in the olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43352,"Mini Vanilla Caneles 1 tablespoon French or European style salted butter 1 1/4 cups 2-percent milk
1 vanilla bean
1/2 cup all-purpose flour, sifted
1/2 cup plus 2 tablespoons sugar
1 large egg plus 1 yolk Butter or nonstick spray Zest of 1 lemon, lime or orange, optional Instructions: Cut the butter into small pieces and mix with the milk in a large saucepan. Split the vanilla bean in 2 pieces, scrape out the vanilla and add them to the saucepan. Set the saucepan over low heat and cook, stirring regularly with a wooden spoon, until the butter has melted and the milk starts bubbling around the edges (it shouldn't boil at all). Place the flour, sugar, egg and yolk in a large bowl and mix together, stirring thoroughly before adding each ingredient. Pour in the hot milk mixture slowly, gently stirring with a large silicone spatula. Let the dough cool to room temperature, about 10 minutes. Chill in the refrigerator for 24 hours. Preheat the oven to 475 degrees F. Spray the interior of each canele mold with butter spray, then set the molds in the freezer for 5 minutes to harden the butter. If you choose to flavor your caneles, add some lemon, orange or lime zest to the dough at this time. Fill the canele molds 3/4 of the way, leaving a 1/5-inch space at the top of each cavity. Bake the caneles for 4 minutes, then lower the oven temperature to 360 degrees F and bake until golden brown, about 56 minutes more. Remove the molds from the oven and immediately turn them over onto a cooling rack. Let them cool at room temperature for 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43353,"Fruit Salsa 2 kiwis, peeled and diced 1 mango, peeled and diced 1/2 papaya, peeled and diced 2 tablespoons chopped fresh mint 1/2 cup orange juice Instructions: Combine the kiwi, mango, papaya, mint and orange juice in a large bowl. Refrigerate for up to 1 hour before serving. ","[Sauvignon Blanc, Moscato, Pinot Grigio]" 43354,"Raspberry Prosecco Tulip Four 1/4-ounce packets gelatin 1 1/4 cups sugar 2 1/2 cups prosecco 1 cup club soda 3 tablespoons black raspberry liqueur One 6-ounce container raspberries, plus additional raspberries for serving, optional Instructions: Pour 2 cups water into a small saucepan and sprinkle the gelatin over the top. Let sit until the gelatin has absorbed liquid, about 1 minute. Bring to a boil over medium heat, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the mixture into a bowl and add the sugar, stirring until dissolved. Let cool until just warm to the touch. Then add the prosecco, club soda and raspberry liqueur; stir until combined. Ladle 2 cups of the liquid into a Bundt pan. Sprinkle with the raspberries and refrigerate until pretty much set, 1 hour. Once the first layer is set, pour the remaining liquid over the top. Refrigerate for another 3 hours, until fully set. To unmold, dip the Bundt pan in a small amount of warm water for a few seconds, then cover the pan with a plate and invert so the mold releases onto the plate. Serve with more raspberries if desired. ","[Prosecco, Moscato, Cava, Sparkling Shiraz]" 43355,"Ahi Poke and Seaweed Salad 1 pound fresh ahi (yellowfin tuna) 1 teaspoon finely chopped macadamia nuts 1 teaspoon toasted sesame oil 1 teaspoon soy sauce 1/4 teaspoon dried red pepper flakes, optional Salt 1/4 cup shaved Maui onion 2 tablespoons finely sliced green onions Freshly cracked black pepper 1/8 cup finely julienned, toasted dried seaweed Instructions: Cut the ahi into 3/4-inch cubes and put in a large mixing bowl. Add the nuts, sesame oil, soy sauce, chili flakes and salt to taste. Lightly toss together. Then add the Maui onions and green onions and lightly toss to combine. Season with additional salt if needed and black pepper to taste. Garnish with the seaweed. To serve, spoon the poke into nonreactive serving dish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43356,"California Salad with Hard-Boiled Eggs 6 large eggs 2 tablespoons extra-virgin olive oil 1 15-ounce can no-salt-added chickpeas, drained, rinsed and patted dry Kosher salt and freshly ground pepper 1/3 cup unsalted pepitas (hulled pumpkin seeds) 1/2 cup plain low-fat Greek yogurt 2 tablespoons apple cider vinegar 2 tablespoons chopped fresh chives, plus more for topping 1 5-ounce package mixed baby greens (about 8 cups) 2 ounces broccoli sprouts or alfalfa sprouts 8 small radishes, sliced 1 avocado, sliced Instructions: Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside. Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool. Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper. Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43357,"Hot and Sour Soup with Crab 1 ounce dried shiitake mushrooms 6 cups chicken stock 3 tablespoons peeled and finely julienned ginger 1 teaspoon chopped garlic 2 teaspoons Chinese chili paste with garlic 1/4 cup rice wine vinegar 1/4 cup soy sauce 1 cup canned slivered bamboo shoots, drained 1 tablespoon fresh lime juice 2 teaspoons sugar Kosher salt 1 tablespoon plus 2 teaspoons cornstarch 2 tablespoons cold water 1 large egg, beaten 4 ounces fresh cooked crabmeat 1/4 cup green onions or scallions, white and green parts, cut on the bias into thin strips or julienned Instructions: Place the dried shiitake mushrooms in a small heatproof bowl and cover with boiling water. Allow to soak for 30 minutes. Drain, rinse, and cut into thin slices. Set aside. In a large saucepan, heat the chicken stock. Add the ginger, garlic, cl paste, vinegar, soy sauce, reconstituted shiitake mushrooms, and bamboo shoots. Simmer for 10 minutes. Add the lime juice and sugar and season to taste with salt. Make a cornstarch slurry by mixing together the cornstarch and water. Add the slurry to the soup and simmer for a few minutes until the soup thickens. Bring the soup to a boil and slowly pour in the beaten egg, stirring gently a few times with a spoon or with chopsticks. Don't whisk or stir too vigorously--you want nice long shreds of egg. The egg will cook almost instantly. Remove the soup from the heat. On the plate: Ladle the soup into 4 bowls. Top each bowl with an ounce of crabmeat and garnish with the green onions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43358,"Keftedes 2 baguettes 12 ounces diced onion
1.25 ounces finely chopped fresh curly parsley
2 extra-large eggs
1/4 cup pomace oil
2 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/8 cup minced garlic
2 1/2 pounds 85/15 ground beef
Oil, for frying All-purpose flour, as needed Instructions: Break the baguettes into pieces, then grind the baguettes into crumbs in a food processor. Add the onions and parsley and mix again. Whisk all the eggs in a bowl. Add the pomace oil, salt, pepper and 1/8 cup water to the eggs. Add to the food processor, then turn on to low speed for 3 minutes. Mix this mixture and the garlic into the beef by hand in a bowl. Form into 2-ounce meatballs. Bring oil to 375 degrees F in a deep-fryer. Dredge the meatballs in flour and deep-fry for 5 1/2 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43359,"Surf and Turf Rib-Eye Crostini with Gorgonzola Mousse and Caramelized Bourbon Shallots 2 bone-in thick-cut rib-eye steaks (about 1 1/2 pounds) Kosher salt and freshly cracked black pepper 2 tablespoons unsalted butter
2 cloves garlic, crushed
2 sprigs fresh rosemary
6 ounces Neufchatel cheese, at room temperature 4 ounces Gorgonzola cheese, at room temperature 1/3 cup heavy cream
Kosher salt and freshly cracked black pepper Olive oil, for drizzling 1 French baguette, sliced 1/2 inch thick on the bias Kosher salt and freshly cracked black pepper Caramelized Bourbon Shallots, recipe follows Marinated Radishes, recipe follows Microgreens, for topping the crostini 36 to 40 poached medium tail-on shrimp
2 tablespoons unsalted butter 8 shallots, sliced thin
1 tablespoon bourbon
Kosher salt and freshly cracked black pepper 2 tablespoons champagne vinegar 1 teaspoon honey
1 teaspoon stone-ground mustard
6 radishes, cut into 1/4-inch slices with a knife or a mandolin
Instructions: For the steak: Liberally sprinkle both sides of the steaks with salt and pepper, then let sit at room temperature for 1 hour. Heat a cast-iron skillet over medium-high heat until very hot. Add the steaks and sear until well browned, about 4 minutes. Flip the steaks and add the butter, garlic and rosemary. Using a spoon, continually baste the top of the steaks with the butter. Cook until medium to medium rare, about 6 more minutes. Set aside loosely covered with foil and let rest 10 minutes before slicing. For the Gorgonzola mousse: Blend together the Neufchatel and Gorgonzola until well combined. Using a hand mixer, beat the heavy cream to medium peaks. Fold in the cheese mixture until uniform. Season with salt and pepper. For the crostini: Heat a grill pan over medium-high heat. Drizzle some olive oil over both sides of the baguette slices and sprinkle with salt and pepper. Toast the slices on the grill pan until light golden on both sides, a few minutes per side. To build the crostini, thinly slice the rested steaks against the grain and layer onto the crostini, about 4 slices per crostini. Place a dollop of the Gorgonzola mousse on top (or pipe for a fancier presentation), followed by some Caramelized Bourbon Shallots, Marinated Radishes and microgreens. Top with a piece of shrimp on a tiny skewer or toothpick, tail up. Melt the butter in a pan over medium heat. Add the shallots and slowly sweat and caramelize for 15 to 20 minutes. Deglaze with the bourbon, cooking about a minute, then season with salt and pepper. Whisk together the vinegar, honey and mustard in a bowl and add the radishes. Let sit for at least 1 hour and up to overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43360,"Spicy Vegetarian Red Beans and Rice 1 pound dried red beans, sorted through for stones 2 tablespoons canola oil 3 tablespoons minced garlic 2 medium carrots, peeled, 1/2-inch dice 2 celery stalks, 1/2-inch dice 1 large sweet onion, 1/2-inch dice 1 medium red bell pepper, 1/2-inch dice Freshly ground black pepper 6 cups lightly packed torn kale leaves, ribs removed 2 canned chipotle chilies in adobo, minced 1 tablespoon adobo sauce (from canned chipotles) 1 tablespoon Worcestershire sauce 1 tablespoon smoked paprika 2 teaspoons onion powder 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon cayenne pepper, or as needed 2 bay leaves Kosher salt Hot sauce, such as Tabasco 4 cups steamed long-grain white rice 1/4 cup sliced green onion, for garnish 1 lemon, cut into wedges Instructions: Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain. Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and saute the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce,Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary. Season well with salt once the beans are tender. When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice. ","[Syrah, Tempranillo, Garnacha, Barbera]" 43361,"Grilled Castroville Artichoke Tarragon Remoulade 6 large artichokes 1 cup white wine 3 lemons, halved 1 head garlic, split 4 sprigs fresh thyme 3 tablespoons salt, plus additional for seasoning 1 egg yolk 1 teaspoon Dijon mustard 1 cup olive oil Freshly ground black pepper 3 sprigs tarragon, finely chopped 3 sprigs chervil, finely chopped Pernod, optional Instructions: Preheat an outdoor grill to medium heat. (The artichokes can also be done in a grill pan.) Using a heavy-duty pair of kitchen shears, cut the pointy tips off the leaves of the artichokes. Put the artichokes in a large pot and add cold water to cover. Add the white wine, lemons, garlic, thyme and 3 tablespoons salt. Bring to a boil, then simmer about 30 minutes or until a paring knife easily pierces the heart. Remove from heat and allow to cool in the cooking liquid. Meanwhile, make the remoulade sauce. In a food processor or by hand with a whisk, mix together the yolks and mustard. Add the oil in a slow, steady stream until the mixture is smooth and emulsified. Season with salt and pepper. Add the chopped herbs and, if desired, Pernod to taste. Peel off the outer leaves and halve the artichokes. Using a spoon, scrape the choke from the center of the heart. Grill the artichokes, turning once, until heated through and lightly charred on the outside, about 4 minutes. The artichokes can also be served chilled, without grilling. Serve with the remoulade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43362,"Chicken Apple Sausage Frittata 1 teaspoon salt 2 tablespoons plus 1 teaspoons extra-virgin olive oil, divided 1/2 pound chicken-apple sausage, removed from casing 1/2 cup red onion, diced 2 tablespoons finely diced jalapeno 1/2 cup red bell pepper 8 eggs 1/2 cup milk 1/2 teaspoon paprika 1/2 teaspoon sea salt 1 teaspoon black pepper 2 (9-inch) flour tortillas 1/4 cup jack cheese, shredded 1/4 cup Cheddar, shredded 1/2 cup tomatoes, diced 1/2 cup scallions diced Instructions: Preheat oven to 350 degrees F. In a saute pan over medium-high heat, add 2 tablespoons oil and the chicken sausage, onions, jalapenos, peppers and saute until vegetables have softened. In medium bowl, mix eggs, milk, paprika and salt and pepper. Add chicken sausage and vegetable mixture and eggs together. Heat a medium saute pan over medium heat and add 1 teaspoon olive oil, and pour in egg mixture. Cook for 3 minutes on each side, mixture should be slightly firm and moist. In the mean time add tortillas to oven and toast for 3 to 5 minutes until golden brown, then remove. Remove frittata from pan, place one tortilla on bottom of pan and spread with 1/2 of the cheese, place cooked frittata on top, and top frittata with second tortilla. Top tortilla with remaining cheese and place pan in oven for 5 minutes or until cheese melts. Remove from oven and garnish with scallions and tomatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43363,"Open Faced Crab Salad Sandwich 1/4 cup mayonnaise 1/4 cup ketchup 1/4 cup chili sauce Lemon juice Kosher salt and freshly ground black pepper Dash Worcestershire sauce Pinch crab boil seasoning (recommended: Old Bay) 1/4 teaspoon grated horseradish, optional 4 croissants 3/4 pound lump crab, picked to remove shells 2 tablespoons mayonnaise 2 tablespoons cream cheese, softened 1 teaspoon capers, chopped Dash Worcestershire sauce Dash hot pepper sauce Pinch crab boil seasoning (recommended: Old Bay) Lemon juice Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. To make the sauce: Mix the mayonnaise with the ketchup and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve. To make the sandwiches: Slice the croissants in half then lightly toast them in the oven. Meanwhile, in a large bowl, mix the crab with the mayonnaise, cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper. Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43364,"Urta con Verduras: Red Band Bream with New World Vegetables 2 large whole Red Band Bream, cleaned 1 large green bell pepper 1 large tomato, quartered 1 large onion, sliced thinly 1 large potato, peeled and sliced very thinly 2 tablespoons olive oil Pinch salt Fino sherry Crisp green salad, for serving Instructions: Preheat the oven to 190 degrees. Poor the olive oil into a large oven proof dish (ceramic baking dish) enough to coat the bottom of the pan. Layer half of all the vegetables in the dish. Clean the fish thoroughly, the bream can be baked whole or gutted, if preferred. Prepare the fish by shaving some of the excess scales from the outer body, slice, with a very sharp knife, diagonally into the meat on one side about 3 times. Place the fish on top of the layers of vegetables. Cover the fish with the remaining vegetables. Add a little more olive oil and a pinch of salt. Place the dish in the hot oven for 20 to 25 minutes. Remove the pan from the oven and pour the dry sherry over the baked fish. Replace the dish in the oven for a couple of minutes. This allows the sherry to infuse into the fish, giving it the distinctive Andalusian flavor. It is best to serve half a side to each person. A crisp green salad can accompany this dish. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 43365,"Chocolate Egg Cream 1 tablespoon cocoa powder 2 1/2 tablespoons sugar 1 tablespoon boiling water 1/2 cup lowfat milk, very cold 1 1/2 cups seltzer water (not club soda) 1 pretzel rod Instructions: In a small cup, mix together the cocoa powder and sugar. Add the water and stir well until a paste is formed. Set aside. Put the milk into a tall fountain glass. Slowly add the seltzer water. Stir gently. Drizzle the chocolate syrup in slowly, being careful to disturb the foam as little as possible. Stir gently with a tall spoon. Your drink should be 2-toned, chocolate-brown on the bottom with a white foam on top. Serve with a pretzel rod. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 43366,"Gambler\u2019s Lucky Day Dumplings 6 tablespoons cornstarch 1/4 cup chopped shallot (1/2 medium shallot) 3 tablespoons tomato paste, such as Hunt's 1 tablespoon kosher salt 1 tablespoon mushroom powder 1 tablespoon freshly ground black pepper 1 tablespoon paprika 1 tablespoon Chinese five-spice powder 1 tablespoon chopped garlic (3 to 4 cloves) 2 pounds Wagyu or prime short ribs, bone-in preferred, trimmed and cut into 6-ounce portions (generally 1.5 inches high by 3.5 inches long), silver skin and excess fat removed 1/2 cup olive oil Two 12-ounce cans coconut soda, such as Coco Rico 1 quart chicken stock 2 cups tomato sauce, such as Hunt's 8 star anise 8 black peppercorns 6 stalks lemongrass, trimmed and smashed 4 large carrots, chopped Kosher salt 1 1/2 cups peeled and medium diced butternut squash (about 10 ounces) 1/4 cup olive oil 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 cup heavy cream, warm 2 large eggs, beaten, for the egg wash 1 package (50 to 54 wrappers) round gyoza skins About 2 tablespoons olive oil Micro cilantro, for serving Chili sauce, such as Umamei or Drip, for serving Edible gold leaf, for serving Instructions: For the short ribs and marinade: Mix together the cornstarch, shallots, tomato paste, salt, mushroom powder, black pepper, paprika, Chinese five-spice and garlic in a large bowl. Toss the ribs with the paste and marinate for 1 hour, covered, in the refrigerator. For the braise: Preheat the oven to 325 degrees F. Heat a large Dutch oven over medium-high heat with the olive oil. Add the ribs, in batches if necessary, and sear until golden brown on all sides, about 12 minutes. Add the coconut soda, chicken stock, tomato sauce, star anise, peppercorns, lemongrass, carrots and excess marinade paste and bring to a boil. Cover, transfer to the oven and cook until the meat is tender, 2 1/2 to 3 hours. Strain the sauce and reserve the ribs in the sauce. Let cool, then hand-shred the meat from the ribs. Set the meat aside and keep the sauce warm. For the butternut squash puree: Preheat the oven to 400 degrees F. Toss the butternut squash with the olive oil, salt and cumin. Add the squash to a baking sheet and cook until completely fork-tender, 30 to 35 minutes. Transfer to a blender with the cream and puree until completely smooth. For the dumplings: In a mixing bowl, combine the short ribs and butternut squash and season with any additional salt to taste. Reserve in a bowl over ice. With a small brush, paint the egg wash over each dumpling skin, fill with a heaping teaspoon of the short rib and squash mix and create a dumpling by folding 5 pleats towards the center, making a pleat every 1/4 inch. In a large nonstick saut pan over medium heat, add 2 teaspoons of the olive oil. Add the dumplings in batches and sear the bottoms until brown, about 1 minute. Add enough water to cover the dumplings one-quarter of the way up or enough to steam the dumplings to cook them through. Cover with a lid and steam until cooked through, 2 to 3 minutes. Remove the dumplings and reserve. Repeat with the remaining dumplings. To assemble: Pour the warm braise sauce on a plate, add the dumplings and garnish with micro cilantro, chili sauce such as Umamei or Drip and edible gold leaf for good luck! ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 43367,"Scallop Ceviche with Candied Citrus 1 pound bay scallops, sliced into 1/4-inch-thick rounds, or sea scallops, quartered and thinly sliced 3 medium oranges 8 to 10 limes 2 ribs celery, peeled and diced 1/2 cup diced red onion 1 yellow tomato, seeded and diced 2 Roma tomatoes, seeded and diced 1/2 cup chopped scallions 2 tablespoons extra-virgin olive oil Freshly ground pepper 1 cup sugar 1/4 cup chopped fresh cilantro Sea salt Endive leaves or toasted bread slices, for serving (optional) Instructions: Spread the scallops in a single layer in a glass baking dish. Remove long strips of peel from 1 orange and 3 limes with a paring knife, being careful not to remove the white pith; set the peels aside. Juice the peeled fruit and the remaining oranges and limes to make 1 cup of each juice; pour into a bowl. Add the celery, onion, tomatoes, scallions, olive oil, 1/2 cup ice water, and pepper to taste; pour over the scallops. Cover and refrigerate until the scallops are opaque, 1 to 4 hours. Meanwhile, make the candied citrus: Place the orange and lime peels in a saucepan of water; bring to a boil and cook for 1 minute, then drain. Boil in fresh water 2 more times; drain and set aside. Combine the sugar and 1 cup water in the saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat and return the citrus peels to the pan; simmer for 45 minutes. Transfer the peels with a slotted spoon to a rack, reserving the syrup; let the peels cool, then slice into 1/4-inch pieces. Drain the excess marinade from the ceviche. Add the cilantro and candied citrus peels, season with salt and toss. Transfer to a serving bowl and lightly drizzle with some of the reserved orange-lime syrup. Serve on endive leaves or with toasted bread, if desired. Winning Recipe: Read about the Chairman's Citrus Challenge ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 43368,"Grilled Asian Beef Kebabs over Rice Cooking spray 2 pounds sirloin steak or beef round, cut into 2-inch cubes 1 large (or 2 medium) zucchini, cut into 1/2-inch rounds 1/4 cup black bean sauce 1 tablespoon rice wine vinegar 2 teaspoons sesame oil 1 tablespoon sesame seeds 1 cup quick-cooking brown rice 1/2 cup minced red bell pepper Salt and ground black pepper Instructions: Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Skewer steak and zucchini on separate skewers. Set aside. In a small bowl, whisk together black bean sauce, rice wine vinegar, and sesame oil. Brush mixture all over beef and zucchini. Place skewers on hot grill. Grill skewers for 5 minutes, turning once during cooking. Sprinkle sesame seeds all over skewers and grill 2 more minutes, until steak is cooked through and seeds are golden brown. Meanwhile, cook rice according to package directions, adding bell pepper at the beginning of cooking time. Season rice, to taste, with salt and black pepper. Serve half of the beef skewers and all of the zucchini skewers over rice. Save remaining beef skewers for another meal. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 43369,"Peanut Butter Cookie Cake Nonstick cooking spray 1/2 cup old-fashioned oats 1 1/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 stick unsalted butter, softened 1 cup granulated sugar 1 large egg 1 cup smooth peanut butter 2 teaspoons pure vanilla extract 1/3 cup smooth peanut butter 6 tablespoons unsalted butter, at room temperature Pinch of fine salt 1 cup plus 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Honey-roasted peanuts, for decorating Instructions: For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray. Pulse the oats in a food processor until finely ground. Whisk the ground oats, flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed. With the mixer on low, gradually add the flour mixture until well incorporated. Transfer the dough to the prepared baking sheet. Using your hands, flatten and form the dough into a 10-inch circle, about 1/2 inch thick. Bake until the cake is lightly golden and set in the center, 30 to 35 minutes. Transfer to a wire rack and allow to cool completely before decorating. For the frosting: Beat the peanut butter, butter, and salt with an electric mixer until creamy, 1 minute. Starting on low speed, beat in the confectioners' sugar and vanilla, gradually increasing the speed to medium-high until the frosting is light and fluffy, about 2 minutes. Transfer the frosting to a pastry bag fitted with a star tip. Once the cookie is completely cooled, pipe starts along the outer edge of the cookie and in the center. Garnish with peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43370,"S'more Brownies 20 graham crackers 1/2 cup granulated sugar 12 tablespoons unsalted butter, melted 1 cup (2 sticks) unsalted butter 1 1/2 cups semisweet chocolate, finely chopped 3 large eggs, beaten 1 tablespoon vanilla extract 1 1/4 cups granulated sugar 3/4 cup all-purpose flour 1/2 tablespoon baking powder 1/2 teaspoon salt 1/2 cup milk chocolate chips 1/2 cup 60 percent cacao bittersweet chips, optional 1 bag marshmallows Instructions: Preheat the oven to 350 degrees F. Put the graham crackers in a large plastic bag. Using a rolling pin or skillet, crush the crackers into fine crumbs. In a bowl, combine the graham cracker crumbs, sugar and melted butter. Press the mixture into the bottom of lightly greased (8- by 8-inch) baking dish. Bake the crust until slightly darkened and firm to touch, approximately 10 to 12 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F, while preparing the brownie batter. Melt the butter and semisweet chocolate together in a double boiler over simmering water. Allow to cool slightly (but not harden), then add the eggs, vanilla, and sugar. Sift together the flour, baking powder and salt, and add to the chocolate mixture. Add additional chocolate chips, if desired, at the last minute, folding them in to combine. Pour the brownie batter over the graham cracker crust and bake for 35 to 40 minutes, taking care not to overbake. A tester stuck into the brownies will not come out clean when done cooking. The idea is to create a center with a texture close to fudge. Remove the brownies from the oven and allow to cool before topping with marshmallows. To serve, top the brownies with marshmallows and broil until the marshmallows are melted, golden and bubbling. Serve immediately and enjoy. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 43371,"Caramel Topped Cream Puffs 1 cup water 8 tablespoons (1 stick) unsalted butter 1/2 teaspoon salt 1 1/2 teaspoons sugar 1 cup all-purpose flour 4 eggs 1 1/4 cups sugar 1/3 cup water Ice cream of your choice, or lightly sweetened whipped cream Instructions: Make the Cream Puffs: Preheat the oven to 425 degrees F. Combine the water, butter, salt, and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, 2 minutes to evaporate some of the moisture. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer or mix by hand.) Mix at medium speed. With the mixer running, add 3 of the eggs, 1 at a time, stopping after each to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated. Using a pastry bag, pipe the dough in bite-size \kisses\ (about 1 1/2 inches across) onto 1 of the cookie sheets. Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Make the Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat and rest the bottom in the ice bath for 15 seconds to stop the cooking. Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth flat \lid\ for each profiterole.) Let cool until set, at least 10 minutes. When ready to serve, carefully turn the puffs over and cut each 1 horizontally in 1/2 using a long serrated knife. Fill each with a small scoop of ice cream or sweetened, flavored whipped cream. Place the lid on top and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43372,"Beet and Goat Cheese Arugula Salad 1/4 cup balsamic vinegar 3 tablespoons shallots, thinly sliced 1 tablespoon honey 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 6 medium beets, cooked and quartered 6 cups fresh arugula 1/2 cup walnuts, toasted, coarsely chopped 1/4 cup dried cranberries or dried cherries 1/2 avocado, peeled, pitted, and cubed 3 ounces soft fresh goat cheese, coarsely crumbled Instructions: Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43373,"Mexican Hot Chocolate Layer Cake with Cream Cheese Frosting Softened unsalted butter, for the pans 2 cups all-purpose flour, plus more for the pans
1 3/4 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 3/4 teaspoons chipotle powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegetable oil
3/4 cup whole milk
2 teaspoons vanilla extract 2 large eggs
24 ounces cream cheese, softened 3 sticks (1 1/2 cups) unsalted butter, softened
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Cocoa powder, for dusting
Instructions: For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans. Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes. Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely. For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes. Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes. Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Tempranillo]" 43374,"Cranberry-Ginger Five-Spice Chutney 2 tablespoons coconut oil or olive oil 2 tablespoons panch phoron (Bengali five-spice blend) 1 pound cranberries, thawed if frozen 1 cup packed light brown sugar 1/2 cup distilled white vinegar 2 tablespoons grated peeled fresh ginger 1/2 teaspoon chili powder Kosher salt Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the spice blend; when the seeds start to crackle and toast, add the cranberries. Stir in the brown sugar, vinegar, ginger and chili powder. Bring to a boil, then reduce to a simmer and cook until the cranberries have softened and the liquid is reduced by half, about 15 minutes. Season the chutney with salt. Transfer to a bowl and refrigerate until cold, about 1 hour. Serve chilled. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 43375,"Bacon and Kale Strata with Sundried Tomatoes 1 tablespoon unsalted butter, at room temperature, for buttering the baking dish 10 slices thick-cut bacon, finely chopped 1 bunch Tuscan kale, tough stem removed and leaves chopped Kosher salt and freshly ground black pepper 3 cups half-and-half 1/4 cup grated Parmesan 10 large eggs One 12-ounce loaf semolina bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups) 2 cups shredded Monterey jack cheese 1/2 cup sundried tomatoes packed in oil, drained, patted dry, and chopped Instructions: Butter a 9-by-13-inch baking dish. Put the bacon in a large cold skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but about 2 tablespoons of the bacon drippings. Increase the heat to medium high, add the kale and cook, stirring occasionally, until tender, about 5 minutes. Set aside. Whisk the half-and-half, Parmesan and eggs together in a bowl with 1 1/2 teaspoons salt and a few grinds of pepper. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the cheese, followed by the bacon, kale and sundried tomatoes. Cover with the remaining bread cubes and pour the custard evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.) On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup of cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let rest 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43376,"Veal Scallopini Rollatini a La Marsala and Mushrooms 6 ounces milk-fed veal tenderloin 2 thin slices capocollo
2 thin slices Prosciutto di Parma 2 thin slices artisan soppressata 2 ounces imported Italian sharp provolone 1 tablespoon chopped fresh Italian parsley, plus additional for sprinkling
2 whole fresh basil leaves
2 large eggs 3 ounces extra-virgin olive oil
1/4 cup all-purpose flour
3 large fresh mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces sweet Sicilian Marsala wine
8 ounces chicken stock or broth
2 ounces unsalted butter 1 ounce demi-glace Instructions: Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick. Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together. Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly. Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down. Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms. ","[Barolo, Barbaresco, Chianti Classico, Rioja]

" 43377,"Beef Stroganoff 1 tablespoon canola oil
4 tablespoons unsalted butter
1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide 2 cups button mushrooms, sliced
2 cloves garlic, minced
1 medium Spanish onion, sliced
2 cups beef stock
2 tablespoons soy sauce
2 tablespoons grainy mustard
1 bay leaf
4 sprigs fresh thyme
12 ounces extra-wide egg noodles 1 cup sour cream
3 ounces cream cheese, cut into cubes and softened
Kosher salt and freshly ground black pepper 1/2 cup fresh parsley, roughly chopped
Instructions: In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes. Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it. Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed. In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 43378,"Zucchini Sottolio 1 1/4 pounds zucchini, sliced into 1/3-inch-thick rounds (about 3 zucchini) 1 1/4 teaspoons kosher salt
1 1/2 cups plus 1 tablespoon apple cider vinegar 1 1/2 cups water
10 fresh basil leaves
10 fresh mint leaves
2 bird's eye chili peppers or other fresh spicy chili pepper, sliced into thin rings
2 cloves garlic, smashed and peeled
2 to 3 cups extra-virgin olive oil
Flaky sea salt Instructions: Place the sliced zucchini in a colander over a bowl and toss well with the salt. Allow the zucchini to sit for 10 minutes. Meanwhile, in a medium saucepan, combine the 1 1/2 cups of vinegar and the water and bring to a boil over high heat. Add the salted zucchini to the pot and return the mixture to a boil. Reduce the heat to medium to maintain a simmer and cook until the zucchini is cooked through but still has a little texture, 4 to 5 minutes. Strain the zucchini and place in a large bowl. Add the basil, mint, sliced chili, garlic and remaining 1 tablespoon of vinegar. Toss well. Add enough olive oil to cover the zucchini and allow the mixture to cool to room temperature. Pack the zucchini in jars or a storage container with a tight fitting lid making sure the zucchini remains covered with the oil. Store in the refrigerator for up to 3 weeks. Serve at room temperature sprinkled with a pinch of flaky sea salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43379,"Pumpkin and Rosemary Muffins Vegetable oil or oil spray, for oiling 2/3 cup/3 1/4oz/90g all-purpose flour 2/3 cup/3 1/4oz/90g cake flour 1 cup/4 1/2oz/130g whole wheat flour 2 1/8 tsp baking powder 1/2tsp baking soda Good pinch of salt 3 sprigs of fresh rosemary, very finely chopped 1 3/4 cups/8 1/2oz /240g cooked pumpkin (about 1 small wedge), cut into 1/4 in (5mm) dice. Ready-cubed, uncooked squash is available in the supermarket 2 eggs, lightly beaten scant 1/2 cup/4floz/100ml plain yogurt 1 generous cup/10floz/275ml milk 3 big squidges of honey 1/4cup/21/2floz/60ml vegetable oil Handful of pumpkin Instructions: Preheat the oven to 400 degrees F (200 degrees C). Cut out 12 squares of parchment paper measuring about 5 1/2 x 5 1/2in (14 x 14cm). Oil the muffin pan and push the squares down into each hole so the paper sticks up just like the muffins you can buy in the coffee shop. The squares have a habit of popping up out of the holes, which is okay for now because once the muffin mix is spooned inside the squares will stay down. Alternatively, use ready-made paper muffin cases.
In a large bowl, sift the flours, baking powder, and baking soda, then stir in the salt and rosemary. If there is any whole wheat left in the sifter from the whole wheat flour, keep this for the topping.
In a medium bowl, put the rest of the ingredients, apart from a third of the pumpkin, and stir well so all the liquid is well combined. Pour the wet ingredients into the dry and, using a large spoon and no more than 8 turns, mix all the ingredients together. It does not take much to over-mix muffins at this stage and although the end result will still taste sublime the texture will not be as tender. Let the mixture stand for 5 minutes, then spoon the mixture into the paper cases.
Sprinkle the whole wheat, reserved pumpkin, and the pumpkin seeds over the muffins. Bake in the center of the oven for 20 to 25 minutes, or until the muffins are well risen and a skewer inserted in the center comes out clean.
Good for breakfast, good for lunch, and good for just about any time of the day for a snack. For canapes these can be made in mini muffin cases as mouthful morsels of scrumbunctiousness. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43380,"Escabeche of Red Snapper 1/2 cup extra virgin olive oil Six (6-ounce) red snapper fillets 3 large onions, sliced 1 1/2 tablespoons minced fresh coriander 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons saffron threads 1 1/2 tablespoons green peppercorns Zest of 2 oranges 1 teaspoon minced garlic
2 red bell peppers, cored, seeded and sliced 2 orange bell peppers, cored, seeded and sliced 2 yellow bell peppers, cored, seeded and sliced 2 green bell peppers, cored, seeded and sliced 3/4 cup dry white wine Juice of 1 orange Juice of 1 lemon 6 plum tomatoes, peeled, seeded and cubed Salt and pepper 1/2 pound mussels, scrubbed well and steamed, for garnish, if desired Instructions: In a large skillet heat 3 tablespoons of the oil over moderately high heat until it is hot, add the fillets, skin side down, and cook them for 4 minutes, or until the skin is very crisp. Turn the fillets and cook them for 2 minutes more. In another large skillet cook the onion in the remaining oil over moderately high heat, stirring, for 2 minutes. Add the fresh coriander, coriander seeds, saffron, green peppercorns, orange zest, garlic and bell peppers and cook the mixture, stirring occasionally, for 7 minutes. Add the wine and the orange and lemon juice and tomatoes and cook the mixture with the salt and pepper. Transfer the fish to a large glass or ceramic dish, cover it with the vegetable mixture and chill it, covered, overnight. Before serving, let the fish stand in a cool place for 1 1/2 hours. Garnish each serving with two of the steamed mussels, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43381,"Risotto with Wild Mushrooms, Pine Nuts and Parsley 3 tablespoons olive oil 3 tablespoons raw pine nuts 1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed
2 cups risotto rice 1? cups dry white wine 10 cups warm chicken broth, water or a combination Sea salt and freshly ground black pepper 4 tablespoons unsalted butter 3 ounces freshly grated Parmesan Sea salt ? cup mascarpone cheese, at room temperature Topping: 1 tablespoon unsalted butter 1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved 2 tablespoons freshly chopped parsley Instructions:

1. For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes. Remove the pine nuts and set aside. Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic. Season with 1 teaspoon sea salt. Cook, stirring frequently, until softened but not brown, about 15 minutes.
2. Increase the heat to high and stir in the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and keep stirring until the liquid has almost completely evaporated. Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot. Cook, stirring, until most of the liquid has evaporated. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total. Stir in the butter, Parmesan and mascarpone. Stir in toasted pine nuts.
3. For the topping: Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes. Season with salt and pepper.
4. Divide the risotto between 4 bowls. Top with the mushrooms and parsley. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 43382,"How to Make Goulash | Goulash 1 tablespoon olive oil 1 medium yellow onion, diced 3 cloves garlic, minced 1 pound ground beef Kosher salt and freshly ground black pepper 1 teaspoon paprika 2 teaspoons Italian seasoning 1 tablespoon tomato paste One 15-ounce can diced tomatoes One 15-ounce can tomato sauce 1 teaspoon Worcestershire sauce 1 cup low-sodium beef broth 8 ounces cavatappi pasta 4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving 2 tablespoons chopped fresh parsley, plus more for serving Instructions: Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes. Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
   Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.
   ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 43383,"Grilled Peaches with Moonshine Syrup and Sorghum Yogurt 4 peaches, halved and pitted 3 tablespoons sorghum, plus more for brushing Kosher salt 2 tablespoons unsalted butter 2 cups plain Greek yogurt 1/2 cup sugar 3 tablespoons moonshine (such as Ole Smoky Charred Moonshine) 1 teaspoon pure vanilla extract 1 tablespoon grated lemon zest Instructions: Preheat a grill pan to medium-high heat. Brush the cut sides of the peaches with sorghum and sprinkle with salt. Melt the butter in the hot grill pan, then lay the peaches cut-side down in the pan to start charring. Be careful not to move them, because the sugar in the sorghum will create beautiful grill marks. Cook until the edges of the peaches are bubbling and caramelized, about 2 minutes, then turn 90 degrees and cook 1 to 2 more minutes to create diamond grill marks. Remove the peaches and set aside. Mix together the yogurt and sorghum in a bowl. Make the moonshine syrup: Combine the sugar, moonshine, vanilla, lemon zest and 1 cup water in a medium saucepan and bring to a boil. Remove from the heat and set aside. To serve, divide the peaches among bowls, spoon in the syrup and then place a large dollop of yogurt on top. ","[Chardonnay, Riesling, Moscato, Vinho Verde]

" 43384,"Grilled New York Strip with Chocolate Merlot Sauce 2 tablespoons extra-virgin olive oil 1 medium-sized yellow onion, thinly sliced 2 teaspoons minced garlic 1 jalapeno, finely chopped 1 1/2 cups Merlot wine 1 tablespoon onion soup mix 3 ounces bittersweet chocolate, coarsely chopped 2 (1- inch thick) New York strip steaks 1/4 cup taco seasoning mix Instructions: In a medium saucepan, heat oil over medium-high heat. Add onions, garlic, and jalapeno, saute until soft, about 5 minutes. Add Merlot and reduce by half over high heat. Reduce heat to low and stir in soup mix and chocolate. Stir until smooth. Keep warm on very low heat until ready to serve. Preheat grill pan over high heat. Season steaks with taco seasoning. Spray pan with cooking spray and grill to desired doneness. Serve steaks with chocolate Merlot sauce. ","[Merlot, Cabernet Sauvignon, Syrah, Malbec]" 43385,"Seafood Shumai in a Lemon Grass Broth 2 cups master seafood mixture, recipe follows 1 egg 2 ounces chopped, frozen butter 1 package shumai wrappers Lemongrass Broth, recipe follows 1 pound rock shrimp, diced 1 pound Chilean sea bass, diced 1 pound bay scallops, diced 1 egg 1 tablespoon minced ginger 1 teaspoon sesame oil 1/2 cup chopped scallions 1/4 cup chopped cilantro Salt and white pepper 1 onion, sliced 1 jalapeno sliced with the seeds 4 slices peeled ginger 6 stalks lemongrass, sliced, white part only 1/4 cup fish sauce 4 cups chicken stock Dash white pepper 1 lemon, juiced Instructions: In a food processor, add seafood mixture, egg, and butter. Pulse until the butter is incorporated but still visible (small pieces). Place 1 tablespoon of mixture on a wrapper and bring up the sides going around the mound. Continue with the remaining mixture and wrappers. Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms. Steam shumai for 8 minutes. Into 4 soup plates, place 3 shumai each. Ladle 4 ounces broth around the shumai. Serve and enjoy. Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998 In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper. In a 2-quart casserole, saute onions, jalapeno, ginger, and lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add stock and dash of white pepper. Reduce by 20 per cent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 43386,"Gluten Free Jerk TurkeyTM Breakfast Pizza 1 9-inch Gluten Free pizza crust 3 slices Boar's Head Jerk Turkey, thinly sliced
1/2 cup (3 ounces) Boar's Head Monterey Jack Cheese with Jalapeno, shredded 1 tablespoon Butter 1 tablespoon Green pepper, diced 1 tablespoon Sweet onion, diced 2 large Eggs
Salt and pepper, to taste Instructions: Preheat oven 375 degrees F. Layer pizza crust with cheese slices, then turkey slices. Bake for 7 minutes or until crust is crispy. In saute pan, melt butter over medium heat. Saute peppers and onions until soft, about 3-5 minutes; add eggs and cook to scramble. Pour egg mixture over cooked pizza. Season with salt and pepper; slice and serve. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 43387,"Oven-Fried Green Tomatoes 1/2 stick butter or margarine 1 teaspoon salt 1 teaspoon black pepper 4 green tomatoes, sliced 1 cup self-rising flour Instructions: Preheat oven to 400 degrees. Melt the butter in a baking pan. Stir in the salt and pepper. Coat the sliced tomatoes with flour and place them in the pan. Bake on the lower rack of the oven for 8 minutes. Then turn the oven up to broil in order to brown the tomato slices. ","[Chardonnay, Sauvignon Blanc, Riesling]" 43388,"Trois Freres 1 pound tempered dark chocolate 9 ounces whole blanched hazelnuts, toasted Instructions: On parchment, drop a small disk about 1/2-inch diameter of chocolate. Place 3 hazelnuts on the disk and let set. Repeat this until you have about 30 pieces. Dip the pieces after they have set in the chocolate to coat. Let dry. ","[Chardonnay, Pinot Noir, Riesling]" 43389,"Santa Fe Burger 1 large poblano cl 3 tablespoons canola oil Kocher salt and freshly ground black pepper 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) 4 hamburger buns, split 12 blue or yellow corn tortilla chips 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup whole milk 8 ounces Monterey Jack cheese, coarsely grated (about 2 cups) Kosher salt and freshly ground black pepper Instructions: Burgers:; Queso sauce:; 1.Preheat the oven to 375 degrees F 2.Put the cl on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the cl is blackened, about 15 minutes. Remove the cl from the oven, place in a bowl, cover with plastic wrap, and let the cl steam for 15 minutes. Peel, stem, and seed the cl and then finely dice it. 3.To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat, add the cheese and whisk until melted. Season with salt and pepper and keep warm. 4.Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Heat a gas grill to high. Brush the burgers with remaining 2 tablespoons of canola oil and grill until desired doneness is reached. 5.Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, some of the poblano, and the chips. Cover with the bun tops and serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 43390,"Oatmeal Bars 1 teaspoon ground cinnamon 1 1/2 cups all-purpose flour 1/2 teaspoon salt, or to taste 1/2 teaspoon baking powder 1 stick unsalted butter, at room temperature 1/2 cup molasses 1/2 cup granulated sugar 1 egg 3/4 cup uncooked rolled oats 1/2 cup raisins 1/2 cup butterscotch chips 1/2 cup chopped walnuts, optional Instructions: Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch baking pan. Sift the dry ingredients together and set aside. In an electric mixer cream the butter, molasses and sugar until light and fluffy. Beat in the egg and add the reserved dry ingredients and mix until just incorporated. Fold in oats, raisins, nuts and chips. Spread dough in an even layer on prepared pan and bake for 20 to 30 minutes or until lightly browned. Let cool on a rack for 10 minutes then carefully cut in to bars approximately 3 inches square. Remove bars from pan and allow to cool completely. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 43391,"Philly Cheesesteak Pasta Bake One 1 1/2-inch-thick boneless rib-eye (about 1 1/4 pounds) Kosher salt and freshly ground black pepper
1 pound fusilli
3 tablespoons olive oil
2 sweet onions, diced
2 green bell peppers, diced (see Cook\u2019s Note)
1 cup sour cream
1 cup low-sodium beef broth
1 1/2 cups grated sharp provolone (about 4 ounces) 16 ounces sliced mild provolone, half diced and half left whole
2 to 4 tablespoons chopped hot pickled cherry peppers Instructions: Put the steak in the freezer for 30 minutes to firm up for easier slicing. Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
Slice the steak as thinly as possible, discarding any large pieces of fat; set aside.
Cook the pasta according to the package instructions for 1 minute less than al dente. Drain, then transfer to a large bowl; set aside.
Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Working in batches, add the beef in a single layer, season with 1 teaspoon salt and several grinds of pepper and cook without stirring, until brown on the bottom, about 3 minutes. Flip the beef with tongs and brown the other side, about 3 minutes. Transfer to the bowl with the pasta.
Heat 1 tablespoon oil in the same skillet over medium heat and add the onions. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until translucent and softened but not brown, about 10 minutes. Transfer to the bowl with the pasta.
Heat the remaining 1 tablespoon oil in the same skillet over medium heat and add the peppers. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until softened but not brown, about 10 minutes. Set aside.
Add the sour cream, beef broth, 3/4 cup of the sharp provolone, the diced mild provolone and 1 teaspoon salt to the pasta bowl and stir to combine. Transfer to a 9-by-13-inch baking dish and cover with the remaining mild provolone slices. Top with the bell peppers and pickled cherry peppers.
Bake until the mixture is starting to bubble around the edges and the cheese is melted on top, about 30 minutes. Top with the remaining 3/4 cup sharp provolone and bake until heated through and the top is slightly golden, about 10 minutes. Let sit for 5 minutes before serving so the pasta can absorb some of the liquid and the cheese can set.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43392,"Cinnamon Roll Christmas Trees Nonstick cooking spray One 17.5-ounce tube refrigerated large cinnamon rolls, such as Pillsbury Grands! One 16-ounce container cream cheese or vanilla frosting Green food coloring Holiday-themed sprinkles 5 yellow candy-coated chocolates, such as M&M\u2019s, or small yellow gumdrops Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray a rimmed baking sheet with nonstick spray. Remove the cinnamon rolls from the tube and place on a large cutting board or a clean work surface; reserve the icing for later. Unravel 1 roll into a long strip of dough. Fold the strip in an accordion fashion, making each fold slightly wider than the last, to create a Christmas-tree shape. Transfer to the prepared baking sheet. Repeat with the remaining 4 rolls and space the Christmas trees apart on the baking sheet. Bake until golden brown and puffed up, 15 to 17 minutes. Meanwhile, stir the green food coloring directly into the container of frosting with a rubber spatula until the desired shade is achieved (we added about 30 drops). When the trees are ready, let them cool on a wire rack. Meanwhile, transfer the reserved cinnamon roll icing to a small resealable plastic bag and refrigerate until slightly chilled. When the trees are cool enough to touch, spread desired amount of green frosting onto each and spread evenly. Garnish with holiday-themed sprinkles. Snip a tiny corner from the bag of icing and pipe a garland onto each tree. Add a yellow candy to the tip of each tree to resemble a star. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43393,"Peppermint Swirl Chocolate Lava Cakes Unsweetened cocoa powder, for dusting 3/4 cup white chocolate chips 2 tablespoons heavy cream 1/2 teaspoon peppermint extract Red gel food coloring 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 8 ounces 70% dark chocolate, chopped 8 ounces unsalted butter, diced 3 large eggs plus 2 large egg yolks 1/3 cup granulated sugar Confectioners\u2019 sugar, for dusting Instructions: Preheat the oven to 400 degrees F. Grease and dust four 8-ounce ovenproof ramekins with unsweetened cocoa powder and place on a rimmed baking sheet. Line a plate with parchment paper. Combine the white chocolate chips and heavy cream in a medium microwave-safe bowl and microwave, stirring every 15 seconds, until melted, about 1 minute. Stir in the peppermint extract. Divide the white ganache into 2 small bowls. Add 3 drops of red food coloring to one bowl to tint it red and 3 drops of white food coloring to the other bowl to brighten the white ganache. Refrigerate, covered, until mostly set, about 15 minutes. Transfer the red and white ganache to individual piping bags and snip each tip to make a 1/2-inch opening. On the prepared plate, pipe two 1-inch-high dollops of each ganache side by side, alternating the color, to form a rough checkerboard cube of 2 red dollops and 2 white dollops. (If the ganache is too stiff to pipe, microwave for 10 seconds). Repeat 3 more times for a total of 4 checkerboard cubes. Freeze until solid, about 15 minutes. Meanwhile, whisk together the flour and salt in a medium bowl and set aside. Combine the dark chocolate and butter in another medium microwave-safe bowl. Microwave, stirring every 15 seconds, until completely melted, about 1 minute 15 seconds. Whisk until smooth. Combine the eggs, yolks and granulated sugar in a stand mixer fitted with the whisk attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in the melted chocolate mixture. Remove the bowl from the stand mixer and fold in the flour mixture with a rubber spatula. Fill the prepared ramekins halfway with the batter. Place a frozen ganache cube in the center of each, then cover with the remaining batter. Bake until the cakes bounce back slightly when gently pressed and the centers are slightly sunk from the ganache, 20 to 25 minutes. Let cool in the ramekins for 10 minutes, then invert and unmold each onto an individual dessert plate. Place a paper snowflake cutout or doily over each cake and dust with confectioners\u2019 sugar. Serve immediately. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 43394,"Vanilla Birthday Cake with Chocolate Frosting Nonstick spray, for spraying pans 2 cups granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
4 large eggs, at room temperature
1 1/2 cups cake flour
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
Chocolate Frosting, recipe follows 8 ounces semisweet chocolate, chopped 2 cups confectioners' sugar
2 sticks (1 cup) unsalted butter, cut into pieces, at room temperature 1 tablespoon whole milk
1 tablespoon pure vanilla extract
1/8 teaspoon kosher salt
Instructions: Adjust the racks to the center of the oven and preheat to 350 degrees F. Spray two 9-by-1-1/2-inch round cake pans with nonstick spray. Add the granulated sugar and butter to the bowl of a stand mixer outfitted with the paddle attachment. Beat until creamy, just 2 minutes. Add the eggs one at a time to the mixture and beat until mixed together. Whisk together the cake flour, all-purpose flour, baking powder and salt in a medium bowl. In a measuring cup, mix the milk and vanilla extract together. Turn the mixer back to medium speed and add the flour mixture and milk mixture alternately to create a smooth batter. Evenly divide the cake batter between the prepared pans. Bake until the cakes start pulling away from the edges of the pan and a toothpick inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool the cakes for 10 minutes in their pans, then turn them out on a wire rack to cool completely before frosting. Frost the cake by tucking parchment underneath the first cake layer and the cake plate. Spread the Chocolate Frosting evenly over the first layer, then place the second cake on top. Frost the top of the cake, then work your way over the sides. Remove the parchment and serve. Add the chopped chocolate to a heatproof bowl and set over a lightly simmering pot of water (make sure the bottom of the pot is not touching the water). Stir until the chocolate is completely smooth and melted. Remove from the heat and cool until room temperature, about 15 minutes. Add the confectioners' sugar to a medium bowl and whisk out the lumps. Beat the butter in a stand mixer outfitted with the paddle attachment until creamy. Add the cooled melted chocolate. Gradually add the confectioners' sugar in 3 batches and beat until combined. Add the milk, vanilla and salt, and beat until the mixture is creamy, well mixed and spreadable. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 43395,"Watercress Salad with Roasted Tomato Dressing 1 pint cherry tomatoes 1 clove garlic, smashed Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar 1 teaspoon sugar Handful fresh parsley leaves 1/4 French baguette, thinly sliced croutons 8 ounces (1/2 log) creamy goat cheese, room temperature 2 bunches hydroponic watercress (feathery variety) Instructions: Preheat oven to 350 degrees F. Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.
Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons. Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside. Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43396,"Jacques Torres's Crepes with Caramelized Pears 3 large eggs 1/4 cup granulated sugar 1 vanilla bean, seeds scraped (pod saved for later use) 1/2 cup all-purpose flour 1/2 orange, zest grated 1/2 lemon, zest grated 2/3 cup whole milk 1/2 cup heavy cream 1 to 2 tablespoons unsalted butter, for cooking Caramelized Pears, recipe follows 3 pears 1/4 cup granulated sugar 1 tablespoon unsalted butter 2 tablespoons dark rum Instructions: Place the eggs and sugar in the bowl of an electric mixer. Using a whisk attachment, mix on medium speed until thoroughly combined, about 1 minute. Using a paring knife, slice the vanilla bean in half. Add the vanilla seeds, flour, citrus zests, and half of the milk and mix on medium speed until well incorporated. Add remaining milk and cream, continue to mix until the crepe batter is smooth and homogenous. If the batter is lumpy, strain it through a fine-mesh sieve. Grease an 8-inch nonstick crerpe pan (a nonstick frying pan will also work) with about 1 teaspoon of the butter and place over medium-high heat. Once it is hot, wipe away any excess butter with a paper towel. Then pour a small amount of crepe batter, about 2 tablespoons, into the pan and tilt the pan to spread the batter evenly. The batter should barely cover the bottom of the pan. Cook until it browns around the edges, about 30 seconds. Use a large spatula or pancake turner to gently flip the crepe and cook for another 30 seconds. Adjust the level of heat as needed. The crepe should be thin, light, and unevenly browned. Slide the crepe onto a plate and continue to make crepes until all of the batter is used. If the crepes begin to stick to the bottom of the pan, butter the pan again. Crepes may be stacked directly on top of each other and stored in the refrigerator up to 2 days, well-wrapped. Cold crepes may stick together; warm the crepes slightly in the microwave for 10 to 15 seconds on high power, or in a moderate oven to separate easily. To assemble the crepes, use a sharp paring knife to slice reserved vanilla pod halves into 3 strips lengthwise. If your vanilla bean halves are not wide enough to cut into 3 strips, just cut them in half lengthwise. These pieces will be used to tie the crepe bundles together. It is easiest to tie the bundles together if you have long, thin vanilla strips. Place 1 crepe on a clean work surface. Fill the center of the crepe with about 2 tablespoons of the caramelized pears. Fold the crepe in half so that it looks like a fan. Bring the ends of the fan towards the center and tie the bundle with a vanilla bean strip. Make 11 more crepe bundles. If you don't have enough vanilla bean strips you can just fold the crepes closed. Stand the crepe bundles upright in the center of the plates and serve. Peel, core and cut the pears into 1/2-inch-thick slices and then cut in half crosswise. Heat a large heavy-bottomed frying pan over medium-high heat. When the pan is warm, sprinkle the sugar into the pan in an even layer so it will caramelize at the same time. As soon as you see the sugar begin to melt, start moving the pan over the burner to keep the sugar from burning. Tilt the pan from side to side so that the melted sugar runs over the unmelted sugar. Cook until all of the sugar is a light golden grown. Add butter and cook until melted. Add pears and spread evenly in the pan. Pour in rum. Let cook over medium-high heat until most of the liquid has evaporated and the pears are soft but not mushy. They should hold their shape but the tip of a paring knife should easily pierce them. If the pears are still hard when most of the liquid has evaporated, add a few tablespoons of water and continue cooling until the pears are done. Pour the caramelized pears onto a plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43397,"Shrimp Remoulade Sliders 1/2 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons lemon juice 2 tablespoons capers 2 tablespoons chopped cornichons 2 tablespoons tarragon 1 pound chopped cooked shrimp 2 1/2 cups grated celery root (about 8 ounces) 8 toasted mini brioche buns 2 tablespoons unsalted butter, at room temperature, for the buns Bibb lettuce, for serving Instructions: Combine the mayonnaise, mustard, lemon juice, capers, cornichons and tarragon in a large bowl. Fold in the shrimp and celery root. Serve on buttered toasted mini brioche buns with Bibb lettuce. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 43398,"Sunny's Rack of Lamb 2 cloves garlic, minced 1 cup plain bread crumbs 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh mint 8 sprigs thyme, leaves removed and lightly chopped 2 tablespoons extra-virgin olive oil 1 rack lamb, frenched (8 bones approximately 1 1/2 to 2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons stone-ground mustard Instructions: Preheat the oven to 400 degrees F. Coating: Combine all of the ingredients in a bowl and set aside. Season the lamb all over with salt and pepper, to taste. Heat the oil in an oven-safe skillet over medium-high heat. When the oil begins to swirl, add the lamb and sear it on all sides until golden and a nice crust has formed, about 2 minutes per side. Remove the lamb from the pan and brush with mustard on all sides. Press the coating onto the lamb, making sure to cover all sides. Put the lamb, bone side down, back in the pan and put it in the oven. Roast until the internal temperature reaches 125 degrees F on an instant-read thermometer, and the coating is golden brown, anywhere from 15 to 20 minutes for medium-rare. Remove the lamb from the oven and let it rest 5 minutes before serving. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 43399,"Romaine Salad with Parmesan Vinaigrette 3 tablespoons grated Parmesan 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1 clove garlic, minced 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 hearts romaine lettuce, chopped Instructions: Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 43400,"NutriBullet? Frozen Strawberry Daiquiri 2 cups frozen strawberries (about 12 ounces) 1/3 cup fresh lime juice
1/3 cup light agave syrup
3 ounces white rum
Instructions: Add the strawberries, lime juice, agave and rum to a NutriBullet? tall cup (24 ounces). Attach the extractor blade and blend until smooth and combined. Serve immediately. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 43401,"Bacony Breakfast Cupcake Canola oil spray 6 thick-cut slices good quality bacon 3 tablespoons chopped fresh chives 4 cups prepared pancake batter 8 ounces mascarpone 1 cup confectioners' sugar 2 tablespoons maple syrup Instructions: Preheat the oven to 450 degrees F. Prepare a cupcake pan with canola oil spray. Prepare a broiler pan and place the bacon on the pan. Cook until well crisped, about 6 minutes. Remove from the oven and reserve 1 tablespoon bacon drippings. Reduce the heat to 350 degrees F. Mix the chives into the pancake batter and pour into the cupcake tins so that they are 3/4 full. Bake for 12 minutes. Meanwhile, in a medium bowl, add the mascarpone, confectioners' sugar, maple syrup and the reserved bacon drippings. Stir well to combine and set aside. Crumble the cooked bacon and set aside. Remove the cupcakes from the oven and let cool on a cooling rack, about 10 minutes. Frost each cupcake with the bacon icing and sprinkle with the crumbled bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43402,"Wisconsin Beef and Cheddar Brats with Beer-Braised Onions 4 tablespoons butter 2 red onion, thinly sliced 1 yellow onion, thinly sliced 1 (12-ounce) bottle beer 8 beef and Cheddar brats (recommended: Hillshire Farms) 8 dark rye sesame rolls Stone-ground mustard Instructions: Set up grill for direct cooking over high heat. Oil grill grate when ready to start cooking. Place a large skillet on a grill or side burner and add butter. When butter has melted, add onions. Cook until softened, about 10 minutes. Add beer and cover; cook an additional 10 minutes. Remove cover from skillet and let simmer until most of the liquid has evaporated, about 5 minutes. Turn the heat on the grill down to medium. Place brats on oiled grill grates and cook 4 to 5 minutes per side Serve brats hot on toasted rolls smothered with onions and topped with mustard. INDOOR: In a large skillet over medium heat melt butter add brats and brown 10 minutes, turning them occasionally as they brown. Remove the brats and set aside. Add the onions and cook for 10 minutes, stirring frequently until softened. Pour in the beer and scrape up any brown bits in the bottom of the pan. Return the brats to the pan and cook over medium heat for 15 minutes or until beer has all but evaporated. ","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 43403,"Spicy Macaroni and Cheese with Chorizo Sausage 1 pound penne pasta 3 cups cherry tomatoes 2 teaspoons olive oil, plus drizzling Salt and pepper 1 package chorizo, casings removed and finely chopped 6 tablespoons butter 1/2 cup all-purpose flour 4 cups milk, warm 1 teaspoon dry mustard 1 tablespoon hot sauce 1 tablespoon Worcestershire sauce 2 cups shredded Monterey pepper jack 1 cup sharp white Cheddar 1 (2.7-ounce) can fried onions Instructions: Heat oven to 350 degrees F. Cook the pasta in salted, boiling salted water until al dente. Drain in a colander. Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened. Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove. Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases. Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated. ","[Rioja, Tempranillo, Garnacha, Barbera]" 43404,"Falafel with Tabbouleh and Tahini Sauce 1 pound dried chickpeas, soaked in water overnight, drained and rinsed 1 cup cilantro leaves, chopped 1 cup flat-leaf parsley leaves, chopped 2 tablespoons chickpea flour, plus more for dusting 2 teaspoons cumin seeds, toasted and ground 2 teaspoons kosher salt, plus more for seasoning 1/2 teaspoon baking soda 1/2 yellow onion, diced 2 cloves garlic 1 tablespoon sesame seeds 1 teaspoon baking powder Pinch cayenne pepper Canola oil, for frying 1 cup extra-virgin olive oil 1 cup bulgur wheat 1/4 cup plus 1 tablespoon extra-virgin olive oil 2 cups boiling water 1 clove garlic, smashed into a paste 1 lemon, zested and juice 1/2 English cucumber, peeled, seeds removed and diced 1 Roma tomato, seeded and diced 1/2 red onion, minced 3 scallions, greens thinly sliced and whites removed 1 cup flat-leaf parsley leaves, chopped 2 sprigs mint, leaves removed and chopped Kosher salt 1/4 cup tahini 1/4 cup plain yogurt 1 tablespoon lemon juice 1 tablespoon pomegranate molasses Kosher salt 4 cups sliced romaine lettuce, for serving Pita bread, lightly toasted, for serving Instructions: For the falafel: To the bowl of a food processor, add the chickpeas, cilantro, parsley, chickpea flour, ground cumin, salt, baking soda, onions and garlic. Pulse until the mixture is a coarse paste. Scrape down the sides of the bowl, and then pulse again to make sure the ingredients are fully combined. Transfer the mixture to a bowl and set aside to rest for 15 to 20 minutes. Add the sesame seeds, baking powder and cayenne. Mix to combine. Scoop the mixture using a 3-ounce cookie scoop and place onto a sheet tray. Roll each falafel into a ball and then lightly squish into patties. Dust each patty with chickpea flour. Fill a large high-sided pan with 1 inch of canola oil and add the olive oil. Turn on the heat to low and gently heat the oil until it shimmers. Test the oil with a pinch of flour; if it sizzles, the oil is ready. Working in batches, fry the falafel, turning occasionally, until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate, season immediately with kosher salt, then transfer to a sheet tray lined with a rack. Repeat with remaining falafel patties. For the tabbouleh: Add the bulgur and 1 tablespoon of the olive oil into a large, heat-resistant bowl. Mix with a spoon to coat the bulgur with the oil. Cover the bulgur with the boiling water, cover with plastic wrap and set aside to steam for 15 to 20 minutes. Strain the soaked bulgur through a fine-mesh sieve and discard the water. Spread the bulgur onto a quarter sheet tray to cool. Add the garlic paste, lemon zest, lemon juice and remaining 1/4 cup of olive oil into a large bowl and whisk to combine. Put the cooled bulgur, cucumbers, tomatoes, red onions, scallions, parsley and mint into another large bowl. Fold the dressing into the bulgur mixture and season with kosher salt to taste. For the tahini sauce: Add the tahini, yogurt, lemon juice, pomegranate molasses and kosher salt to taste into a bowl. Whisk to combine. If the mixture is too thick, you can thin it out with 1 to 2 tablespoons of water. To serve, plate the romaine lettuce and top with the falafel. Serve alongside the toasted pita bread, tabbouleh and top with a drizzle of tahini sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43405,"Egg and Broccolini Sandwiches 3 tablespoons extra-virgin olive oil 1 3/4 pounds broccolini (2 to 3 bunches), cut into 2-inch pieces 3 cloves garlic, finely chopped Kosher salt and freshly ground pepper 6 large eggs 8 slices sharp provolone cheese 4 hoagie rolls, split Sliced pepperoncini, plus brine from the jar, for topping Potato chips, for serving (optional) Instructions: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes. Remove from the heat; keep warm. Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes. Divide the cheese, broccolini and scrambled eggs among the rolls. Top with pepperoncini and drizzle with pepperoncini brine. Serve with chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 43406,"Pan Seared Cornish Hen 1 pound red potatoes, boiled and cooled 1/4 cup sour cream 1/4 cup caramelized onions 1 tablespoon chopped fresh parsley 1 egg yolk Salt and freshly ground black pepper 1 cup panko breadcrumbs 2 tablespoons grapeseed oil 2 Cornish game hens, back bones and rib cages removed Salt and freshly ground black pepper 2 tablespoons grapeseed oil 1 cup chicken stock 1/4 cup demi glace 2 cloves garlic, sliced 2 tablespoons butter 1 tablespoon chopped fresh tarragon 2 tablespoons grapeseed oil 1 1/2 pounds broccoli rabe, blanched Salt and freshly ground black pepper 4 tablespoons butter Instructions: For the potatoes: In a bowl smash the boiled potatoes. Add the sour cream, onions, parsley and egg yolk, and mix well. Season with salt and pepper. Form the mashed potato mixture into 4 cakes and coat with the breadcrumbs. Refrigerate and hold for later use. For the Cornish hens: Sprinkle the Cornish hens on both sides with salt and pepper. Heat a large saute pan over high heat, add the grapeseed oil and heat until it just begins to smoke. Carefully lay the hens in the pan, skin-side down. Sear the hens until the skin is golden brown and releases from the pan. Reduce the heat to medium-high, turn the hens over, and cook for another 2 to 3 minutes. Add the chicken stock and cover the pan with a lid. Continue to cook the hens until they are cooked through, or when an internal thermometer reaches 160 degrees F along the thigh bone. Remove the hens from the pan and let rest. Add the demi glace and garlic to the stock in the pan and reduce by half. Remove the pan from the heat and add the butter, and then whisk or swirl in the pan to incorporate. Add the tarragon and season the jus with salt and pepper. Finish the potato cakes. In a saute pan over high heat, heat the grapeseed oil until it just begins to smoke. Place the potato cakes in the pan and cook until the cakes are golden brown. Reduce the heat to medium and flip the cakes and cook until both sides are golden brown. Remove the potato cakes and hold hot for plating. For the broccoli rabe: In a saute pan, heat the grapeseed oil and add the broccoli rabe. Saute for 2 to 3 minutes. Season with salt and pepper and add the butter. Remove from the pan to a paper-towel-lined plate. To plate, spoon 2 ounces of the tarragon jus on to the center of each plate. Place a portion of the broccoli rabe in the center of the sauce. Place a potato cake on top each broccoli rabe pile, then place either half or a whole hen over the potato cakes. Pour the remainder of the sauce over the hens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43407,"Saltfish and Ackee 2 cans ackee 1 pound salted cod 1/4 cup oil 1 large onion, sliced 1 tomato, chopped 3 Scotch Bonnet pepper slices 1 teaspoon fresh thyme 2 scallions, sliced Salt and fresh ground pepper Instructions: Cut cod into medium size chunks. Cover cod in water. Soak in refrigerator, changing the water 2 to 3 times, every 6 to 8 hours for about one day. In skillet, saute onion until softened, add tomato, peppers, thyme and cod. Saute for 5 minutes and add black pepper to taste. Add ackee and stir gently to combine, simmer until just warmed. Add scallions and salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 43408,"Rib-Eye Steak With Herb Butter and Charred Peppers 1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat 1 0.7-ounce package dried Porcini mushrooms 2 cloves garlic, minced 1 tablespoon balsamic vinegar 1 tablespoon packed dark brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons minced fresh rosemary 1/4 teaspoon red pepper flakes Kosher salt 4 tablespoons unsalted butter, softened 2 minced scallions 2 tablespoons minced fresh parsley 2 tablespoons extra-virgin olive oil 8 ounces rainbow baby bell peppers Juice of 1 lemon Instructions: Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.
Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.
Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.
Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 43409,"Twice-Fried and Mashed Green Plantains (Tostones) Vegetable or peanut oil, for frying 2 green plantains, peeled and cut into 2-inch pieces Flaked sea salt Instructions: In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil. Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle. Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43410,"Beef Burgers with Dill Pickle Remoulade 1 pound lean ground beef 1/2 pound ground pork sausage 1/3 cup grated carrot 1/4 cup finely chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons dill pickle relish 2 tablespoons Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper Vegetable cooking spray Dill Pickle Remoulade, recipe follows 6 seeded hamburger buns, split and lightly toasted 6 Swiss cheese slices 6 cooked bacon slices Green leaf lettuce, for garnish Sliced ripe tomatoes, for garnish Thinly sliced sweet onion, for garnish 2 cups mayonnaise 4 cups dill pickle relish, drained 1 tablespoon Dijon mustard 4 teaspoons paprika Instructions: In a large bowl, combine beef, sausage, carrot, onion, parsley, pickle relish, mustard, salt and pepper. Shape into 6 patties. Spray a large skillet or lightly greased griddle with cooking spray. Cook patties over medium heat about 5 to 7 minutes per side or until done. Spread Dill Pickle Remoulade evenly on cut sides of each bun half; layer bottoms with beef patties, cheese slices, bacon slices, and desired garnishes. Top with top halves of buns. Stir together all ingredients until blended; cover and chill until ready to serve.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 43411,"Layered Salad 2 heads iceberg lettuce, chopped 4 tomatoes, cut into wedges
8 ounces baby spinach 8 Perfect Hard Boiled Eggs, recipe follows, chopped Salt and freshly ground black pepper 1 pound bacon, cooked and chopped
1 bunch green onions, thinly sliced
8 ounces grated sharp Cheddar One 10-ounce bag frozen peas, partially thawed
1/2 cup mayonnaise 1/2 cup sour cream
1 1/2 teaspoons sugar 2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
8 eggs Instructions: For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas. For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well. Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving. Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43412,"Well-Dressed Salmon 1/2 seedless cucumber 2 small plum tomatoes 1 shallot or 1/4 red onion, finely chopped, divided 2 tablespoons Dijon mustard 2 tablespoons sugar 1/4 cup white wine vinegar 1/2 cup extra-virgin olive oil, plus a drizzle 1/4 cup finely chopped fresh dill Salt and freshly ground black pepper 4 (6-ounce) skinless salmon fillets Seafood seasoning (recommended: Old Bay) Instructions: On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve. In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste. Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish. Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43413,"Grilled Salmon Kebabs with Kale Tabbouleh 1 cup bulgur 1 large bunch kale (about 10 ounces), leaves shredded 1 cup halved cherry or grape tomatoes 2 scallions, thinly sliced 1/2 cup roughly chopped fresh mint 2 lemons (1 1/2 juiced, 1/2 cut into wedges) 6 teaspoons extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground black pepper 1 tablespoon ground cumin 1 1/2 pounds center-cut skinless salmon fillets, cut into 2-inch chunks 3/4 cup nonfat Greek yogurt 1 Persian cucumber, grated Instructions: Cook the bulgur as the label directs. Meanwhile, toss the kale, tomatoes, scallions, mint, 2 tablespoons lemon juice and 4 teaspoons olive oil in a large bowl. Fluff the bulgur and stir into the kale mixture. Season with salt and pepper. Cover with plastic wrap and refrigerate while you prepare the kebabs. Preheat the grill or a grill pan over medium-high heat. Whisk the remaining 2 teaspoons olive oil, the cumin and 1/2 teaspoon each salt and pepper in a medium bowl. Add the salmon chunks, tossing well to coat. Thread the salmon onto 8 skewers. (If using wooden skewers, soak them in water first for about 20 minutes.) Oil the grill grates; grill the kebabs, turning, until the fish is opaque, 6 to 8 minutes. While the fish cooks, stir together the yogurt, cucumber and remaining lemon juice (about 1 tablespoon); season with salt and pepper. Divide the tabbouleh and salmon kebabs among plates; serve with the yogurt sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43414,"Halibut with Lemon, Spinach, and Tomatoes 1/4 cup olive oil 2 (6-ounce) halibut fillets Salt and freshly ground pepper 1 lemon, juiced 1 tablespoon butter 2 (10-ounce) bags baby spinach 3 cloves garlic, crushed 1/2 teaspoon salt 6 Roma tomatoes, diced 1/2 cup olive oil 1/2 cup chopped kalamata olives Instructions: Fresh basil leaves, as garnish In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemon juice. Remove from the heat and keep warm. In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach
is wilted. Season, to taste, with lemon juice and pepper. In a small saucepan combine the tomatoes, olive oil, garlic, salt, and kalamata
olives. Heat quickly on high heat so that the tomatoes do not turn into a sauce. Put spinach in center of each plate then place the piece of halibut in the center of the spinach. Spoon the sauce over the halibut and garnish with fresh basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43415,"Gooey Chocolate Pecan Shortbread 4 pounds butter, softened 6 cups granulated sugar 3 tablespoons salt 5 cups all-purpose flour 3 cups chopped pecans 2 bags chocolate chips Instructions: Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper. In a stand mixer, or using a hand-held mixer, cream together the butter and sugar. Add the salt and gradually blend in the flour until it forms a dough. Press into a sheet pan, and bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Immediately sprinkle the pecans and chocolate chips over the shortbread while it's warm. Let cool 10 minutes, then cut into desired size. Let cool completely in the pan, then store in an airtight container. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 43416,"Quick Pumpkin Soup 3 tablespoons butter 1 small onion, finely chopped 1 can(1 pound) unsweetened pumpkin 1 quart or more chicken broth 1 1/2 cup good quality bread, stale, cubed, optional Salt, freshly grated black pepper and mace 1/2 cup or more of freshly grated Swiss cheese Heavy cream or sour cream for garnish, optional Snipped chives for garnish, optional Instructions: Heat butter in a 4 quart saucepan. Saute onion for about 5 minutes or until tender. Add the pumpkin and bring to a simmer until you are ready to eat. (Note that if the soup is too thin, you can soak the bread in some more broth and when tender, add it to the soup) Season to taste with salt and pepper and a very fine touch of ground mace. Right before serving, remove the hot soup from the heat and add the cheese. (For company you can whisk in some heavy cream before serving or top the soup with sour cream). Garnish with snipped chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43417,"Pistou Vegetable Soup with Mussels 3 cups loosely packed fresh basil leaves 2 large cloves garlic, peeled and coarsely chopped 1/2 cup extra-virgin olive oil 1/3 dried Navy beans, soaked in cold water overnight, drained 1 clove garlic, peeled and split in half 1 (2-inch) piece carrot, peeled 1/2 small onion, peeled and split in half 1 (2-inch) piece ham rind (optional) 1 bunch fresh thyme Freshly ground white pepper, to taste 3 1/2 cups cold water 2 tablespoons extra-virgin oil 1 clove garlic, peeled and thinly sliced 1 shallot, peeled and thinly sliced Small handful fresh Italian parsley leaves and stems 1 cup white wine 2 pounds mussels, scrubbed 2 1/2 to 3 cups Fish Fumet, recipe follows 1/2 carrots, in 1/4-inch dice 1/2 cup fennel, in 1/4-inch dice 1/2 cup seeded zucchini in 1/4-inch dice 1 medium-size ripe tomato, peeled, seeded and cut into 1/4-inch dice 1/2 lemon 2 pounds heads and bones from black bass, red snapper or halibut Cold water 2 tablespoons corn oil 1 medium onion, peeled and very thinly sliced 1/4 small fennel bulb, very thinly sliced 1 leek, very thinly sliced 15 white peppercorns 1/4 teaspoon fine sea salt 1 sprig fresh Italian parsley 1 bay leaf 1 cup dry white wine 3 cups water Instructions: For the pistou, make a paste with the basil, garlic and olive oil by pounding with a mortar and pestle or pureeing in a blender. Press plastic wrap directly onto the pistou and refrigerate. (The pistou can be made 1 day ahead). For the beans, place all the ingredients in a medium saucepan. Bring to a boil, lower the heat slightly and simmer until tender, about 30 minutes. Drain and discard the aromatics. Refrigerate the beans. For the mussels, place the olive oil, garlic, shallot and parsley in a large wide pot over medium heat. Cook until the garlic and shallot are softened, about 2 minutes. Add the wine and mussels, cover the pot and raise the heat to high. Cook, stirring occasionally, until the mussels are opened, about 5 minutes. Strain and reserve the mussel broth. Shell the mussels, discarding any that did not open, Refrigerate. For the vegetables, measure the mussel broth and add fish fumet, if necessary, to make 2 cups. Place in a medium saucepan with with 2 1/2 cups additional fish fumet. Add the carrots, fennel and zucchini and bring to a boil. Lower the heat and simmer, skimming off the foam as it rises, until the vegetables are tender, about 12 minutes. (This recipe can be done to this point several hours ahead: refrigerate vegetables and broth.) To serve, stir the tomato and the beans into the vegetables and broth. Bring to a boil. Stir in the pistou and remove from heat. Divide the mussels among 4 soup bowls. Ladle the soup over the mussels, making sure the beans and vegetables are evenly distributed. Squeeze lemon juice over the top and serve immediately. Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43418,"Peach BBQ Chicken 1 tablespoon neutral oil, such as grapeseed, plus additional for brushing 1/2 cup chopped white onion (from about 1/2 small onion)
1/4 cup apple cider vinegar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon paprika
2 peaches, sliced in half and pits removed
4 skinless chicken breasts
Kosher salt and freshly cracked black pepper
1 medium sweet potato, thinly sliced
Olive oil, for drizzling
Tomato Cucumber Salad, recipe follows Lime wedges, for serving
1 pound heirloom tomatoes, cored and chopped 1/2 medium English cucumber, seeded and chopped
1/4 cup thinly sliced red onion
2 tablespoons avocado oil
1 teaspoon minced fresh ginger
1 clove garlic, minced 1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon ground turmeric
Juice of 1/2 lime
Kosher salt and freshly cracked black pepper
2 cups arugula
Instructions: Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool. Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side. Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth. Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce. Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side. Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side. Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges. Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 43419,"5-Spice Pork Stir Fry with Mandarin Oranges 4 cups peaches, peeled and sliced 1 cup brown sugar 2/3 cup ketchup 2/3 cup apple cider vinegar 1/4 cup soy sauce 2 tablespoons garlic, minced 2 tablespoons ginger, minced One 2 1/2-pound boneless pork loin roast Kosher salt and cracked black pepper 1/4 cup low-sodium chicken stock 2 cups white rice 3 tablespoons sesame oil 2 teaspoons Chinese five-spice powder 1/4 cup low-sodium soy sauce 1/4 cup rice vinegar 3 tablespoons orange juice 2 tablespoons sugar 1 teaspoon cornstarch 1 cup trimmed snow peas 1 red onion, sliced 1 red bell pepper, sliced 1 tablespoon grated ginger 2 cloves garlic, minced 1 cup mandarin orange supremes 4 scallions, thinly sliced on the diagonal Roasted peanuts, for serving Mandarin oranges, for serving, optional Instructions: For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. For the stir fry: Cook the rice according to the package directions. Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature. Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl. Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture. Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes. Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43420,"Gingersnaps 1 stick butter 1 cup light brown sugar 1/4 cup molasses 1 egg 2 cups flour 1 teaspoon baking soda 1 tablespoon ground ginger 1/2 teaspoon ground cinnamon Pinch of ground cloves 1/2 cup granulated sugar Instructions: Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 43421,"Black Wild Rice-Stuffed Acorn Squash 2 acorn squash 3 tablespoons olive oil
Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter
1/3 cup panko breadcrumbs
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon garlic salt
3 1/2 ounces shiitake mushrooms, thinly sliced
1/2 cup thinly sliced leeks (white and light green parts only)
2 cups chopped kale
1 clove garlic, minced
1 1/2 cups cooked forbidden rice or black wild rice (I like to substitute vegetable broth for water in cooking the rice to add more flavor)
1/4 cup dried currants
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon sherry vinegar
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F. Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish. Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper. Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 43422,"Chicken Hekka 2 1/2 pounds boneless, skinless chicken thighs or breasts Hekka Marinade, recipe follows 1 can (2 1/2 cups) sliced bamboo shoots, drained and rinsed 10 green onions (scallions), cut into 1-inch lengths 1 onion, cut into half-moon slices 1 medium carrot, julienned 1 pound shiitake mushrooms, sliced 2 stalks celery, julienned 1/2 pound watercress, chopped into 1-inch lengths 3 tablespoons vegetable oil 1/2 finger fresh ginger, peeled and crushed Sake Sauce, recipe follows 1 bundle (2 ounces) bean thread noodles, cooked and cut into 1-inch lengths 2 tablespoons cornstarch 1/2 cup soy sauce 1/2 cup vegetable oil 2 tablespoons mirin (Japanese sweet rice wine) 1 tablespoon minced fresh garlic 1 tablespoon peeled and minced fresh ginger 1/2 teaspoon salt 1/4 teaspoon white pepper 1 1/2 teaspoons brown sugar 1/2 cup granulated sugar 3/4 cup soy sauce 1/2 cup chicken stock 1/2 cup sake Instructions: Marinate the chicken for 30 minutes in the Hekka Marinade. Meanwhile, mix the bamboo shoots, onions, carrot, mushrooms, celery, and watercress, and set aside. Brown the chicken in 3 tablespoons oil to which you have added crushed ginger. Add all the vegetables and stir-fry for 1 minute. Add the sake sauce and bean threads and simmer on medium heat for 5 minutes. Serve at once. Dissolve the cornstarch in the soy sauce and mix with the remaining ingredients. Blend all ingredients. ","[Pinot Grigio, Riesling, Gewrztraminer, Chenin Blanc]" 43423,"Blueberry-Nectarine Crisp 2 pints blueberries, picked through for stems and any crushed berries 5 nectarines, peeled, pitted and cut into 1-inch chunks 1/2 cup granulated sugar Grated zest of 1 lemon 1/4 cup cornstarch 1 1/4 cups whole-wheat flour 1/2 cup rolled oats 1 cup packed light or dark brown sugar 1/2 teaspoon ground cinnamon Kosher salt 1 1/2 sticks cold unsalted butter, cut into small pieces 1 teaspoon pure vanilla extract Ice cream or whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. For the filling, in a large mixing bowl, combine the blueberries, nectarines, granulated sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 quarts) or eight 1-cup ramekins. Set aside. For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse. Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together. If the mixture still seems dry, add 1 more tablespoon water and pulse again. Sprinkle the topping over the blueberry mixture. Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned, 35 to 40 minutes. Serve warm with ice cream or whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 43424,"Worcestershire Braised Short Ribs Bunny Chow 3 onions, sliced 3 carrots, sliced 4 stalks celery, sliced 1/4 pound (4 ounces) anchovies 8 cloves garlic 1 jalapeno 2 ounces ginger 1/4 cup peppercorns 2 tablespoons cloves 2 quarts balsamic vinegar 1/2 cup tamarind paste 6 tablespoons molasses 3 quarts demi glace 10 pounds boneless beef short ribs Grapeseed oil Salt and freshly ground black pepper Instructions: For the Worcestershire sauce:
In a large stockpot, caramelize the onions, carrots, and celery. Add the anchovies, garlic, jalapeno, ginger, peppercorns, cloves, vinegar, tamarind paste, and molasses. Simmer for approximately 1 hour, stirring occasionally, until most of the vinegar taste is gone. Add the demi glace. Simmer for 1 hour, stirring occasionally. Season, strain through a fine mesh strainer and chill.
For the short ribs:
Make sure your short ribs are cleaned of any sinew. You can ask your local meat butcher to remove all sinew. Generously season the short ribs with salt and pepper. Get a large pan screaming hot with grapeseed oil. Place the short ribs in the pan and hard sear them on all sides.
Once they are nice and seared remove them from the pan. Deglaze the pan with a cup of your Worcestershire sauce. Place the short ribs in a roasting pan with the deglazed juice form the seared pan. Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in a 200 degree F oven for 12 hours.
Serving suggestions:
Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with Horseradish smashed potatoes, and caramelized mirepoix (carrots, onions, celery).
For a Bunny Chow: Purchase white bread dinner rolls from your local grocery. Cut off a silver dollar-size piece off the top of the roll. Using your finger, gently dig out the bread, making a hole in the bun. Be careful NOT to make a hole in the bottom of the bun so your short ribs don't leak out.
In a separate pot heat up some of the short ribs and your sauce, make sure that the short ribs break up a bit. Once the short ribs are a yummy gooey consistency spoon some of the mixture into the bun.
Place some horseradish on top of the mixture and serve. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 43425,"Grasshopper Ice Cream Cocktail 1 shot green creme de menthe 1 shot white creme de cacao 2 scoops vanilla ice cream Fresh mint sprig, for garnish Instructions: Place creme de menthe, creme de cacao, and ice cream into a blender. Blend until thick and creamy. Pour into a 12-ounce glass. Garnish with a sprig of mint. ","[Cream Liqueurs, Vanilla Ice Cream]" 43426,"Chicken Over Bow Ties 1 1/2 pounds chicken cutlets Flour, for dredging Beaten egg Olive oil, for pan 2 tablespoons butter 2 garlic cloves 1 tablespoon Italian seasoning 1 cup marsala 1 can chicken broth 1 small basket mushrooms, thinly sliced 2 plum tomatoes 10 ounces fresh or frozen peas Parsley, to garnish 1 pound bow tie pasta, cooked Instructions: Clean cutlets and cut into cubes. Dredge them in flour, egg and flour, brown in frying pan with olive oil and butter. As they come out of pan let them rest on paper towels to absorb oil. When all the chicken has been browned, put all chicken back into the same pan without cleaning add garlic, Italian seasoning, marsala, chicken broth, mushrooms, and tomatoes. Cover and bring to a boil, then simmer, for at least 10 to 2 minutes, then add peas and cook until peas are cooked. Serve over bow tie pasta. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 43427,"Giant Triple-Chocolate Chip Cookie 1 cup cake flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 6 tablespoons unsalted butter 1/3 cup packed dark brown sugar 1/3 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1/3 cup bittersweet chocolate chips 1/3 cup semisweet chocolate chips 1/3 cup white chocolate chips Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment. Whisk together the flour, baking soda and salt in a small bowl; set aside. Microwave the butter in a large microwave-safe bowl until melted, about 1 minute. Whisk in the dark brown sugar and granulated sugar until smooth; whisk in the egg and vanilla until blended. Stir in the flour mixture until just incorporated. Stir in the bittersweet, semisweet and white chocolate chips. Transfer the dough to the center of the prepared baking sheet. Spread the dough into an 8-inch circle about 1/2 inch thick. Bake the cookie, rotating halfway through, until the top is golden brown, the edges are set and the center is still soft, 22 to 25 minutes. Cool for a few minutes on the baking sheet, then use a large spatula to transfer the cookie to a wire rack to cool. Slice the cookie into wedges.
","[Pinot Noir, Barolo, Syrah, Tempranillo]" 43428,"Pecan Crescent Cookies 4 cups all-purpose flour, scooped 1/4 teaspoon fine salt 2 cups (4 sticks) unsalted butter, at room temperature 2/3 cup granulated sugar 4 teaspoons pure vanilla extract 1 cup pecans, finely chopped 1 1/4 cups powdered sugar Instructions: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
Whisk the flour and salt together in a large bowl and set aside.
Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43429,"Chocolate Cinnamon Roll Wool Bread One 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 tablespoons plus 1/4 teaspoon granulated sugar
2 2/3 cups bread flour
1/3 cup nonfat milk powder, sifted if needed
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted, plus more for greasing the bowls
2 large egg yolks
2 tablespoons unsweetened cocoa powder 2 tablespoons granulated sugar 2 tablespoons packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon bread flour, plus more for dusting
3 tablespoons unsalted butter, softened, plus more for the springform pan
1 large egg, beaten 2 ounces cream cheese, softened 4 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract Instructions: For the dough: Microwave 3/4 cup of water in a small microwave-safe bowl or liquid measuring cup until it reaches 100 to 110 degrees F on an instant-read thermometer. Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, stir together the bread flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the dough hook attachment until combined. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the stand mixer over the flour mixture. Beat on medium speed until a shaggy dough ball forms. Increase the speed to medium-high and continue to knead until a smooth but slightly sticky ball forms, 3 to 4 minutes. Stir together the cocoa powder and 5 teaspoons of hot water in another small bowl until a thick paste forms; set aside. Split the dough in half and place one half in a medium bowl greased with butter, turning to coat; cover tightly with plastic wrap. Return the other half of dough to the stand mixer and add the cocoa powder mixture. Beat on medium speed until the cocoa is thoroughly mixed into the dough. Transfer the chocolate dough to another buttered medium bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
For filling and finishing: Mix the granulated sugar, brown sugar, cinnamon and flour in a small bowl until evenly combined; set aside. Punch down both the plain and chocolate proofed doughs, then cut each into 6 equal portions (12 total pieces). Dust a clean work surface lightly with flour. Use a rolling pin to roll 1 piece of plain dough and 1 piece of chocolate dough into two long rectangles, about 4 inches wide and 8 inches long. Place the chocolate dough directly on top of the plain dough. Using a bench scraper or chef\u2019s knife, cut thin strips (about 1/8-inch wide) lengthwise along half of the dough (leave the other half uncut). Spread 1/2 tablespoon of softened butter on the un-cut side of dough, then sprinkle evenly with a heaping 2 teaspoons of the cinnamon sugar mixture. Fold about 1/4 inch of the dough inward on both sides to help hold the cinnamon mixture in, then roll the dough tightly from the uncut end to the sliced-end, making sure to finish with the seam-side down. The result should look like a roll of wool; set aside. Continue with the remaining dough pieces, butter and filling, so there are a total of 6 rolls.
Butter the bottom and sides of a 9-inch springform pan. Place the dough rolls around the perimeter of the pan (they will fit snuggly and should be touching). Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour. Preheat the oven to 350 degrees F. Uncover the proofed bread and brush with the beaten egg. Bake until puffed, golden brown and the bread reaches an internal temperature of 190 degrees F on an instant-read thermometer, 25 to 30 minutes. Let cool at least 15 minutes in the pan, then run an offset spatula around the edge. Unlock the springform pan and unmold the bread. The bread can be enjoyed warm or at room temperature. For the cream cheese icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Cover and keep at room temperature until ready to serve. Cut the bread into slices and serve with a smear of cream cheese frosting.
","[Pinot Grigio, Chianti, Tempranillo, Zinfandel]" 43430,"Grilled Bratwurst with Braised Cabbage Canola oil, for frying 3 tablespoons butter 1 small onion, minced 1/2 head red cabbage, thinly sliced Salt and freshly cracked black pepper Pinch crushed red pepper flakes 1/4 cup sugar 1/4 cup apple cider 1/4 cup chicken stock 1 cup sour cream 1 shallot, minced 1 lemon, zested and juiced 1 teaspoon cayenne pepper 2 tablespoons chopped chives Salt and freshly ground black pepper Peels from 4 potatoes 4 bratwurst sausages 4 steak rolls, split on 1 side Instructions: In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat a grill on medium-high. In a large skillet over medium-high heat, add the butter. Stir in the onions and cook until translucent, about 1 minute. Add the cabbage and cook until softened, about 3 to 4 minutes. Season the cabbage with salt, pepper, and crushed red pepper, to taste. Add the sugar, cider and stock. Cook until the cabbage is al dente, about 6 to 8 minutes In a small bowl, mix together the sour cream, shallot, lemon zest, lemon juice, cayenne and chives. Season the cremolata with salt and pepper, to taste. Add potato peels to the fryer and fry until crisp, about 3 minutes Remove to a paper towel lined platter and season with salt and pepper, to taste. Grill the bratwurst, turning frequently until cooked through, about 8 to 10 minutes To assemble: Open the rolls and spread with some of the sour cream cremolata. Add the sausage and some warm braised cabbage. Top each with some crispy potatoes and finish with a little more cremolata before serving. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Albari?o]" 43431,"Smoked Salmon BLT 4 slices thick cut bacon 1/4 cup mayonnaise 1 teaspoon lemon zest 1 teaspoon fresh lemon juice 2 tablespoons chopped fresh dill leaves 8 (1/2-inch thick) slices multigrain bread 6 ounces smoked salmon 1 cup arugula, divided 2 large or 3 medium tomatoes, sliced Instructions: In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels. In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and fresh dill. Spread the lemon mayonnaise over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top of the arugula. Cover with remaining slices of bread, lemon mayonnaise side down. Arrange the sandwiches on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43432,"Chili Dog Cake 1 pint chocolate ice cream, softened Red and yellow gel food coloring 1 16-ounce frozen pound cake 1 cup diced strawberries 1/4 cup chocolate fudge sauce 3/4 cup vanilla frosting 1 ounce white chocolate, chopped Instructions: Mix the chocolate ice cream in a bowl with enough red gel food coloring to make a hot dog color. Scoop the ice cream onto a piece of parchment paper; fold the parchment over the ice cream, then use a ruler to push the ice cream into a 12-inch-long log. Roll up the log and twist the ends of the parchment. Freeze until firm, at least 2 hours. Trim a thin slice from all 4 sides of the pound cake. Make 2 long cuts down the top of the cake, about 1 inch in from each side and 1 inch deep; dig out the center of the cake to make a cavity for the hot dog. Make the \chili: Mix the strawberries with the fudge sauce in a bowl; set aside. Make the \cheese: Tint the vanilla frosting orange with red and yellow gel food coloring; transfer to a resealable plastic bag and snip a small corner. Unwrap the frozen hot dog and position it in the center of the pound cake. Spoon the strawberry mixture on top of the ice cream. Pipe the orange frosting on top. Sprinkle with the white chocolate. Freeze until serving. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 43433,"Low Country Boiled Peanuts 2-3 quarts water 1/4 cup kosher salt 2 pounds green peanuts (see Note) Instructions: Put the water in a large stockpot, add the salt, and bring to a boil. Add the peanuts and simmer for 1 to 2 hours, testing a peanut occasionally, until the shells tear open with ease and the peanuts inside are completely tender (even a little mushy). Drain and serve warm. Uneaten peanuts can be stored in a tightly covered container in the refrigerator for up to 2 days. Heat cold peanuts to hand-hot in the microwave before serving. Note: To make this recipe, you must have green peanuts--uncooked, fresh peanuts, which are still tender and not dried or crunchy. Outside the Southern US, green peanuts can sometimes be purchased at specialty or gourmet stores, or mail-ordered. Don't try this with dried or cooked peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 43434,"Italian Sausage Sliders 2 lbs Johnsonville? All Natural Ground Sausage, or links, decased 1 lb ground beef 16 small slider buns or mini sandwich rolls *Condiments Provolone Cheese and Marinara Sauce Fresh Mozzarella Fresh Basil Sliced Tomatoes Giardiniera - (marinated chopped vegetables & olives) Sauteed Onions and Roasted Red Peppers Sauteed Mushrooms and Cheddar Cheese Instructions: In a large bowl combine sausage and beef. Using your hands, blend the two meats together and form into one large ball. Use a spoon or a small measuring cup to gather up about a 3 oz ball and press into patties. In a large skillet over medium-high heat, pan fry 4 or 5 sliders at a time. Cook for about 3 minutes then flip and continue cooking for another 3 minutes. Test for doneness, internal temperature should be 160 degrees F. Slice the buns and top the sliders with your favorite condiments. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 43435,"Sheet Pan Greek Chicken and Vegetables 4 bone-in, skin-on chicken thighs (about 1 3/4 pounds) 1/4 cup chopped fresh oregano, plus extra sprigs for garnish 2 lemons, zested and halved 5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper 1 1/4 pounds russet potatoes, scrubbed and cut lengthwise into 1-inch wedges 1 pound large carrots, quartered and cut into 3-inch sticks Instructions: Position 2 oven racks on the highest and lowest settings and place a heavy-duty rimmed half-sheet pan on the bottom rack. Preheat the oven to 450 degrees F. Place the chicken thighs in a large bowl and toss with 2 tablespoons of the oregano, the zest of 1 lemon, 2 tablespoons oil, 1/2 teaspoon salt and some black pepper. Place the chicken skin-side up in the center of the heated baking sheet and return to the oven while you prepare the vegetables. In a second bowl, toss the potatoes and carrots with 2 tablespoons of the oil, the lemon halves, the remaining lemon zest the remaining 2 tablespoons oregano,1 teaspoon salt and some pepper. Spread the vegetables and lemons (cut-side up) around the chicken on the sheet pan and roast on the bottom oven rack for 10 minutes. Move the sheet pan to the top rack and roast until the vegetables are tender and the chicken skin is crispy and the meat registers 165 degrees F on an instant-read thermometer, about 20 minutes more. Remove the chicken and vegetables to a serving platter and keep warm. Remove the lemon halves to a cutting board to cool for a minute.
Set the sheet pan on the stovetop over medium-high heat and bring the pan juices to a boil. Squeeze in the lemon juice, reduce the heat to a simmer and whisk in the remaining 1 tablespoon oil. Scrape up the crusty bits from the bottom of the sheet pan with a wooden spoon to incorporate into the sauce and season with salt and pepper to taste. Pour the juices over the vegetables, garnish with oregano sprigs and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43436,"Instant Pot Holiday Brisket One 8-pound beef brisket, flat cut (see Cook's Note) 2 teaspoons onion powder Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil, plus more if needed 1 cup dry red wine 1 1/2 cups low-sodium beef stock 1 tablespoon hoisin sauce 2 yellow onions, sliced 8 sprigs fresh thyme 3 cloves garlic 2 dried bay leaves 1 tablespoon dark brown sugar 1/4 cup fresh flat-leaf parsley, chopped Instructions: Allow the brisket to come to room temperature for 1 hour. Cut the brisket into quarters so it fits easily into a 6-quart Instant Pot?. Pat the brisket pieces dry on both sides. Mix the onion powder, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl. Sprinkle over the brisket pieces on all sides. Set the pot to saut and add the oil (see Cook's Note). Once the oil is shimmering, sear one piece of brisket until browned, about 3 minutes per side. Set aside on a rimmed baking sheet. Repeat with the remaining brisket pieces, adding oil as needed if the pot seems dry. Add the red wine and cook, scraping up any browned bits from the bottom, until reduced by half, 4 to 5 minutes. Stir in the stock and hoisin. Return the brisket pieces to the pot and sprinkle over the onions. Top with the thyme, garlic and bay leaves. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 90 minutes.\u202f After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the brisket to a cutting board and tent loosely with aluminum foil. Discard the thyme stems and bay leaves. Skim the sauce of any fat that has risen to the surface using a large spoon. Stir in the brown sugar. Set the pot to saut and simmer until the sauce has reduced slightly, 15 to 20 minutes. Taste and adjust the seasoning with salt and pepper. Carve the brisket against the grain into thick slices. Place on a warm platter and top with a few ladles of the sauce, being sure to include plenty of onions. Serve the remaining sauce on the side. Sprinkle with the chopped parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 43437,"PB and Pumpkin Pretzel Dog Treats 1 1/2 cups pure pumpkin puree 2 large eggs 1/2 cup peanut butter 6 cups chickpea flour
Instructions: Preheat the oven to 375?. Line a baking sheet with parchment paper. Beat the pumpkin puree, eggs and peanut butter in a large bowl with a mixer on medium-high speed until well combined. Gradually beat in the flour until a stiff dough forms. Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan. Repeat to make 8 to 10 pretzels. Bake until the pretzels are golden brown, 12 to 16 minutes. Let cool on the baking sheet. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43438,"Cafe Select Truffle Fondue 1 cup white wine
1 garlic clove, crushed
1 cup grated gruyere
1 cup grated appenzeller
1 cup grated Emmenthaler
1 teaspoon cornstarch
Large splash cherry brandy, such as kirsch
Shaved asparagus
Truffle oil
Instructions: Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and Emmenthaler cheeses and combine. In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a \slurry\ mixture. As the cheese starts to melt and bubble, add the slurry and stir together until piping hot and smooth. Top with shaved asparagus and truffle oil. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 43439,"Meringue Cookies (\Forgotten Kisses) 2 large egg whites, at room temperature 1/2 teaspoon cream of tartar 2/3 cup superfine granulated sugar 1 teaspoon vanilla extract 1 cup semisweet chocolate chips or finely chopped semisweet chocolate 1 cup finely chopped walnuts Instructions: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43440,"Rice Pilaf 2 tablespoons butter 1/2 onion, chopped 1/2 red bell pepper, chopped 2 pinches kosher salt 2 cups long grain rice 2 3/4 cups chicken broth 2 strips orange zest Pinch of saffron strands, steeped in 1/4 cup hot water 1 bay leaf 1 1/2 cups frozen peas, thawed Golden raisins and pistachios, for garnish Instructions: Preheat oven to 350 degrees. In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover. Meanwhile, simmer peas in salted water until heated through or heat in a microwave. Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43441,"Salmon Tartare in a Martini Glass 3/4 pound salmon, cut into 1/4-inch dice 2 tablespoons Dijon mustard 2 tablespoons pureed canned chipotles 1/4 cup capers, drained 1/4 cup scallions 3 tablespoons olive oil 3 tablespoons finely chopped cilantro 1/4 cup tequila 8 fried tarro chips (store bought in bag) Cilantro leaves Instructions: Combine all ingredients except tequila and chips in a medium bowl. Divide tartare among martini glasses, drizzle with tequila and garnish with chips and cilantro leaves. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43442,"Neely's Deviled Chicken 3 1/2 pounds skinless boneless chicken thighs, washed and dried Kosher salt and freshly ground black pepper 1 cup all-purpose flour 1 teaspoon paprika 1 teaspoon cayenne pepper 2 tablespoons vegetable oil 1 cup white wine 1/2 cup chicken stock 1 tablespoon orange zest 1 orange, juiced 2 teaspoons red pepper flakes 2 tablespoons hot sauce 2 tablespoons Dijon Mustard 1 cup pitted prunes Instructions: Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess. Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside. Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes. Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 43443,"Chicken and Vegetable Satay with Somen Noodle Salad and Peanut Sauce 1 cup mirin 1/2 cup fresh lime juice 2 cloves garlic, minced 3 tablespoons soy sauce 1 tablespoon fish sauce 2 teaspoons sambal 1 1/2 cups rice vinegar 3 tablespoons sweet soy sauce 1/2 cup sake 2 bunches of green onions, white parts only, plus more for garnish 1 1/2 pounds of boneless chicken breasts Wooden skewers, soaked one hour before use 4 large shiitake caps 1 large tomatoes, cut in cubes 1 medium red onion, cut into 1/2 inch chunks 1 Chinese eggplant, cut into 1/2 inch rounds Peanut Sauce, recipe follows 4 radicchio cups Somen Noodle Salad, recipe follows Roasted peanuts, for sprinkling 1/2 cup canola oil 2 cups shallots, diced 1 1/2 tablespoons fish sauce 2 (13.5 ounce) cans unsweetened coconut milk 1 cup peanut butter 4 tablespoons sweet soy sauce 2 tablespoons sambal 3 bundles somen noodles 1 cup radicchio cut into thin strips 1 cup carrots, peeled and cut into thin strips 4 tablespoons green onions, diced, green parts only 1/2 cup Peanut Sauce, recipe precedes 2 tablespoons sweet soy sauce 2 tablespoons fresh lime juice Salt and pepper, to taste Canola oil, for drizzling Instructions: Using a food processor, combine the mirin, soy sauce, fish sauce, rice vinegar, lime juice, garlic, sambal, sweet soy sauce, sake, and green onions. Blend at high speed until the mixture achieves a smooth consistency. Divide the marinade in half and place in 2 separate pans. Trim the chicken breast, removing all of the fat and sinew. Cut the chicken lengthwise into 4-inch strips. Stab the skewers through the chicken and soak in 1 of the pans filled with marinade for at least 2 hours. Thread the prepared shiitake caps, tomatoes, onion, and eggplant onto a new set of skewers, and soak in the other pan of marinade. Let sit for at least 2 hours. When other elements are ready, grill skewers over medium-high heat for 3 to 4 minutes per side. On a large plate, spread the Peanut Sauce to cover about 3/4 of the plate. Place a radicchio cup in the center of the plate and fill with the Somen Noodle Salad. Place 4 chicken skewers and 1 vegetable skewer on the plate and garnish with the remaining 2 tablespoons green onions and peanuts. Prepare a medium saucepot coated with oil over medium heat. When the oil shimmers, add the shallots and saute until carmelized. Deglaze the pan with the fish sauce and add the coconut milk, peanut butter, sweet soy sauce, and sambal. Stir to combine and then bring to a boil for 2 minutes. Remove from heat, pour into a food processor, and blend until smooth. Bring a large pot filled with salted water to a boil, add the somen noodles cook for about 2 minutes. Immediately transfer the noodles to a bowl filled with ice water to stop the cooking. Drain the noodles and drizzle with the canola oil to prevent them from sticking. In a large mixing bowl, combine the noodles, radicchio, carrots, 2 tablespoons of green onions, peanut sauce, sweet soy sauce, lime juice, salt and pepper. Mix well to coat the noodles. Place in the refrigerator until ready for use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43444,"Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce 1 tablespoon butter 2 cups sliced baby portobello mushrooms (cremini) 1/2 cup sliced scallions 1/4 cup white wine 1/2 pint heavy cream 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper Salt and black pepper 5 cups milk 1 cup quick-cooking grits 2 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon black pepper 1 large bunch broccoli, sliced lengthwise (with stalks and florets intact) 1 bunch whole carrots, tops removed, sliced lengthwise 1/4 cup olive oil 1 tablespoon garlic powder Salt and pepper 6 (6-ounce) tilapia fillets 1/3 cup Jamaican jerk seasoning marinade Instructions: Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve. Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve. Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time. Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat. Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 43445,"Turkey Stuffed Peppers 4 red, green or yellow bell peppers, tops sliced off and chopped up 2 cups leftover rice or couscous 1 cup leftover chopped turkey 1 teaspoon dried basil 1 tablespoon fresh chopped parsley 1/2 cup chicken stock 2 scallions, chopped Instructions: Preheat the oven to 350 degrees F. Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. Toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake 45 minutes or until tender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43446,"Lentil and Feta Burrito with Peas and Broccoli Guacamole Dip and Three cl Tomatillo Salsa 1/2 onion, julienned 4 cups vegetable stock, or water 1/2 cup lentils 1/2 teaspoon ground cumin Salt and pepper 8 ounces portobello mushrooms, stemmed and sliced 1/2 cup corn kernels, toasted 2 red potatoes, diced 1 teaspoon olive oil 1 cup fresh spinach, trimmed and washed 2 cloves garlic, minced 2 tablespoons chopped fresh oregano leaves 1/4 teaspoon chili flakes 1/2 cup feta cheese 6 flour tortillas, warmed 6 sprigs fresh cilantro, garnish 6 radishes, washed and trimmed Instructions: Begin by making the salsa and gaucamole and set aside. Lightly spray a saute pan with vegetable spray and saute the onion for 5 minutes, stirring. Add the stock or water and bring to a simmer. Add the lentils and cumin and season with salt and pepper. Cook for 25 minutes or until the lentils are soft. Drain in a colander and allow to cool. Preheat the oven to 350 degrees F. In a separate saute pan over medium high heat, saute the portobellos, corn, and potatoes in the oil for 5 minutes. Add the spinach, garlic, oregano, and chili flakes and cook an additional 5 minutes. Fold the lentils together with the mushroom mix. The veggie mix should not be dry, but should be moist, but not too wet or they will make the tortilla soggy. Add the feta and fold in well. On the stove, heat a dry saute pan or frying pan over low heat and warm each tortilla. Cover the hot tortillas with a cloth napkin, tea towel or just place them in a plastic bag so they don\u2019t dry out. Tortillas are easier to work with when they have been warmed. Place 2 tablespoons of the lentil veggie mix in the lower part of each tortilla and roll them up. Lightly spray an oven proof dish with vegetable spray and place the burritos seam side down. Cover with aluminum foil. Bake on the center rack in the preheated oven for 20 minutes or until the burritos are very hot. Serve with salsa and guacamole. Three cl Tomatillo Salsa, recipe follows . Pea and Broccoli Guacamole Dip, recipe follows . Three cl Tomatillo Salsa: 1 cl de arbol 2 ancho chiles, seeded and stemmed 1 California cl, seeded and stemmed 1//2 teaspoon olive oil 1/2 onion, chopped 10 tomatillos, husks removed 1/2 cup water 2 cloves garlic 2 tablespoons chopped fresh cilantro leaves 1/4 teaspoon ground cumin Salt Rinse and seed the chiles. Place the olive oil, onions and all of the chiles in a saucepan over medium heat to toast the chiles, about 2 to 3 minutes. Take the chiles out and add the tomatillos, water, and the garlic and cook 15 minutes, stirring. Place the cooked ingredients, plus the chiles, cilantro and cumin into a blender and pulse for 10 seconds until chunky. Season with salt, to taste. Peas and Broccoli Guacamole Dip: 1/2 cup peas, thawed 1/2 cup broccoli stalks, peeled and cooked 1 avocado, peeled and seeded 1 scallion, sliced 1/2 red onion, diced 2 cloves fresh garlic, minced 1/2 jalapeno, minced 1 fresh lime, juiced 1 tomato, diced 2 tablespoons chopped cilantro leaves Salt Place the peas in a saucepan with 2 cups of water and simmer for 10 minutes or until soft. Drain the peas and set aside. Repeat with the broccoli spears. Cook until very tender, about 15 minutes. Set aside. Peel and seed the avocado and place in the bowl of a food processor with the peas and broccoli stems. Pulse on and off until pureed. Transfer the pureed avocado/pea/broccoli mix to a bowl and combine remaining ingredients. Season, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43447,"Spinach and Watercress Salad with Lime Vinaigrette 1 bunch spinach, stems removed, washed and dried 2 bunches watercress, trimmed and washed 1 small red onion, julienned 1/2 cup olive oil 2 tablespoons freshly squeezed lime juice 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Instructions: Combine the spinach, watercress and onion in a bowl. Whisk together the olive oil, lime juice, salt and pepper. Pour over the salad and toss to coat well. Serve immediately on chilled plates. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 43448,"Meat Pies 1/2 pound ground beef 1/2 pound ground lamb 1 quart coarsely chopped yellow onions 1 teaspoon corn oil 1/2 cup pine nuts 1 tablespoon lemon juice (or 1/2 fresh lemon) 1 teaspoon salt 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon dry yeast 1 teaspoon salt 3 tablespoons sugar 1 1/2 cups warm water 4 cups all-purpose flour, plus more for dusting Nonstick cooking spray Instructions: For the filling: Combine the beef and lamb in a large skillet and cook over high heat until browned and well done. Drain and reserve the drippings. Place the meat in a medium mixing bowl. Using the same skillet, caramelize the onions in the meat drippings. When the onions are nice and brown, remove them from the drippings and mix into the meat mixture. While the onions are caramelizing, preheat a small skillet with the corn oil. Add the pine nuts and toast until golden brown (they burn quickly, so don't walk away from them). Add the nuts to the meat mixture along with the lemon juice, salt, cinnamon and nutmeg and combine well. For the dough: Dissolve the yeast, salt and sugar in 1 cup of the warm water. Stir to dissolve the yeast. Add the flour to a large mixing bowl, stir in the yeast mixture and combine well. Add additional water, as needed, to make a medium-sized, stiff dough ball. Knead thoroughly. Cut into 2 equal sized dough balls, cover and let stand for 15 minutes. Lightly flour a large work surface and roll out each dough ball until approximately 1/8-inch thick. Cut the dough into circles with a 5-inch round cutter. Cover and let stand a second time for 15 minutes. Try to get as many round dough pieces as you can. Any excess dough can be rolled up and saved for more meat pies. Preheat the oven to 350 degrees F. Coat 2 sheet pans with nonstick cooking spray. Working quickly, place 5 of the rounds, at a time, on a separate work surface. Spoon a heaping tablespoon of the meat filling into the center of each round. Grabbing the opposite sides of the circle, pinch together in the middle. Then, pinch the rest of the dough closed, forming a triangular pie. Place on the prepared sheet pans. When all the pies have been formed, place the pans in the preheated oven and bake until the edges and bottoms of each pie begin to brown. Rotate the pans from bottom to top during baking. Bake until the pies are golden brown. Remove to a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43449,"Cranberry Relish 2 cups fresh cranberries 1 cup orange juice 1/2 cup water 1/3 cup honey Zest of one orange Instructions: In a saucepan, combine all ingredients and stir to mix. Bring to a simmer and cook for 20 to 30 minutes or until berries are tender and syrup has formed. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 43450,"Texas Caviar 4 cups cooked black-eyed peas, drained and cooled 1 cup diced yellow onion 1 cup diced red onion 1 green or red bell pepper, diced 1 tablespoon minced garlic 1 tablespoon Cajun seasoning 1/3 cup olive oil 1/3 cup red wine vinegar 1 teaspoon black pepper Instructions: Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 43451,"Grilled Pork Tenderloin 1 whole pork tenderloin, approximately 1 pound 1 lime, zest finely grated 1/2 cup freshly squeezed lime juice 1/4 cup honey 1 1/2 teaspoons kosher salt 1/2 teaspoon garlic powder 1 chipotle cl pepper in adobo sauce 1 teaspoon vegetable oil 1 tablespoon chopped fresh cilantro leaves Instructions: Trim the pork tenderloin of any excess fat and silver skin. Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use. Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator. Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes. Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F. Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 43452,"Paleo Pork Chili Verde 1 medium onion, halved 1 pound tomatillos, husks removed and halved 1 large green bell pepper, halved, seeded, stemmed and ribs removed 1 large green bell pepper, halved, seeded, stemmed and ribs removed
1 teaspoon canola oil 1 pound lean ground pork 6 cloves garlic, minced 1/2 teaspoon dried oregano 1 whole bay leaf 3 cups baby spinach Sea salt and freshly ground black pepper 1/2 cup diced tomatoes 2 sprigs fresh cilantro Instructions: Heat a grill pan over high heat. Place the onions and tomatillos cut-side down and the bell peppers cut-side up on the grill. Grill the vegetables until charred, about 10 minutes. Place in a blender and puree until smooth. Set aside. Heat the oil in large nonstick Dutch oven set over high heat. Add the pork and cook, stirring, until the meat is no longer pink, about 5 minutes. Reduce the heat to medium, add the garlic and cook, stirring occasionally, 1 to 2 minutes. Add the vegetable puree, oregano and bay leaf. Reduce the heat to low and simmer for 10 minutes. Stir in the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Garnish with the diced tomatoes and cilantro leaves to serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 43453,"Devilishly Good Deviled Crab 1 pound lump crabmeat 1/2 cup finely sliced scallions (white and green parts) or fresh chives 1/2 cup tiny dice of fresh celery or fennel 1/2 cup tiny dice of red bell pepper 2 teaspoons Dijon mustard 1/2 cup melted butter 1/4 cup heavy cream 1 cup of coarsely crushed soda cracker crumbs Salt and Tabasco sauce 1/4 cup additional crushed soda cracker crumbs Instructions: Preheat the oven to 350 degrees. Pick through the crabmeat to remove bits of cartilage etc. In a mixing bowl combine the crabmeat with the scallions, celery and bell pepper. (Make sure the green onions, celery and bell pepper are very finely chopped because they won't cook in the oven and you don't want their raw texture to be intrusive.) In a separate mixing bowl combine the mustard with the butter and cream. Combine the crabmeat mixture with the melted butter and cracker crumbs. Season with 1/2 teaspoon of salt and Tabasco sauce to taste. Transfer the mixture to a baking dish. Top with additional cracker crumbs and bake for half an hour until the top has browned. Variation instead of combining crabmeat vegetables with the butter and cream combine it with 3/4 cup of evaporated skim milk mixed with 1 teaspoon dry mustard rather than the Dijon mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43454,"Rum Punch 8 cups (64 ounces) white rum 4 cups (32 ounces) Watermelon Puree, recipe follows 3 cups (24 ounces) orange juice
1 cup (8 ounce) lime juice
5 cups fresh watermelon, cubed 5 ounces orange-flavored cognac liqueur, such as Grand Marnier
15 fresh basil leaves, shredded
Instructions: Mix and stir the rum, Watermelon Puree, orange juice and lime juice. Serve over ice in chilled cocktail glasses. Muddle the watermelon, liqueur and basil in a glass until you reach a thick and slightly chunky puree consistency. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 43455,"White Cheese Pizza with Grilled Corn and Wood Smoked Bacon 8 ounces pizza dough, store-bought 1 tablespoon semolina flour 3 slices sharp Cheddar 5 (1/2-inch) cubes brie cheese 1/4 cup grilled corn kernels 3 strips cooked smoked bacon, cut into 1-inch pieces 1 tablespoon freshly flat-leaf parsley, no stems 1 teaspoon extra-virgin olive oil 1 tablespoon grated Pecorino Romano Instructions: Preheat oven with pizza stone to 475 degrees F for 30 minutes. Gently stretch dough to 11-inches in diameter. Place dough on pizza peel dusted with semolina to prevent sticking. Top dough with the Cheddar and brie cheese. Scatter corn, bacon and parsley leaves. Sprinkle pizza with olive oil then Romano. Slide pizza onto hot stone in oven. Bake 6 to 8 minutes until golden, cut into 6 slices and serve on warm plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 43456,"Pasta with Serena's Amatriciana Sauce 8 ounces dried spaghetti Kosher salt, to taste 2 cups Serena's Amatriciana Sauce, recipe follows 2 tablespoons Parmigiano cheese, divided 2 tablespoons pecorino cheese, divided Fresh basil leaves, thinly sliced, for garnish Fresh parsley sprigs, thinly sliced, for garnish Fresh mint leaves, thinly sliced, for garnish 1 cup pancetta, chopped 1 cup onion, chopped 1 carrot, finely grated 1 celery, finely grated 2 cloves garlic, minced 1 (32-ounce) can tomato puree Pinch ground cinnamon Pinch ground cumin Pinch ground cardamom Serving suggestion: serve over cooked pasta. Instructions: Bring a large pot of water to a boil and add the spaghetti, then salt. Cook the pasta according to package directions, until al dente. Drain, but do not discard the pasta water. In a large, deep saute pan, heat 2 cups of the Amatriciana sauce over medium-low heat until hot. Add the pasta into the pan. Add 1 tablespoon of the pasta water to the pan and toss the pasta to coat with the sauce. Remove from the heat and stir in 1 tablespoon each of the cheeses. Divide the pasta between 2 plates and top with the remaining cheese and the fresh herbs. To make the sauce:
In a pan over medium-high heat, saute the pancetta until just starting to brown. Remove the pancetta and add the onion to the pan. Saute the onion until translucent, about 1 minute. Add the carrot, celery, garlic, tomato puree, and cooked pancetta to the pan. Stir and simmer until reduced by half. Add the cinnamon, cumin, and cardamom and stir. Simmer the mixture 5 more minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]

" 43457,"Basil Marinated Chicken with Caponata 1/2 cup basil leaves 1/2 cup olive oil 2 cloves garlic 2 tablespoons red wine vinegar 4 boneless chicken breasts Salt and freshly ground pepper 4 spinach flat breads 4 slices smoked mozzarella 2 cups spinach leaves 1/4 cup olive oil 2 medium eggplants, cut into 1/2-inch dice 1 large red onion, finely sliced 2 stalks celery, sliced 1/2-inch thick 4 plum tomatoes, cut into 1/2-inch dice 1 cup green olives, coarsely chopped 3 tablespoons capers 2 tablespoons toasted pine nuts 1/4 cup raisins 1/3 cup red wine vinegar Pinch of sugar 1/4 cup coarsely chopped flat leaf parsley Instructions: Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through. Using side burners of grill. Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add eggplant, season with salt and pepper to taste and cook until golden brown. Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes. Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste. Remove from heat and stir in the parsley. Serve at room temperature. Assemble: Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 43458,"Island Raised Steaks Filet mignon steaks Hawaiian sea salt Black pepper Instructions: Season the meat with Hawaiian sea salt and black pepper, to taste. Grill on Hawaiian Ohia Wood for a \rosie flavor\ and Hawaiian Keawe mesquite. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 43459,"Rockin' Raspberry Cupcake 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 3/4 cups granulated sugar
1 teaspoon salt
2 whole eggs plus 1/2 cup egg whites, at room temperature 3 cups cake flour
1 tablespoon plus 3/4 teaspoon baking powder
1 3/4 cups milk, at room temperature 1 tablespoon vanilla
5 ounces frozen raspberries 3 cups chocolate sandwich cookie crumbs, such as Oreos 1/2 cup mini chocolate chips 12 ounces frozen raspberries 1 1/2 ounces granulated sugar
1 teaspoon lemon juice
1 1/2 cups cream cheese, at room temperature 1 cup (2 sticks) unsalted butter, at room temperature 4 cups confectioners' sugar
1 1/2 teaspoons vanilla
Instructions: For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners. Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the granulated sugar and salt and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes. Add the eggs and egg whites together a little at a time, beating after each addition until the eggs are absorbed before adding more. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes. Sift together the cake flour and baking powder in a medium bowl and set aside. Mix the milk and vanilla together in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing. Add 2 ounces of the frozen raspberries and continue mixing until the batter is a light pink color. Scoop some batter into each liner and crumble some of the remaining 3 ounces of raspberries on top of each. Sprinkle with the chocolate cookie crumbs and chocolate chips. Bake until an inserted toothpick comes out clean, 20 to 22 minutes. Let cool completely before frosting. For the raspberry sauce: Put the raspberries, granulated sugar, lemon juice and 1/4 cup water in a pot and bring to a boil, stirring. Simmer until reduced, 10 to 15 minutes. For the cream cheese frosting: Cream together the cream cheese and butter until light and fluffy using an electric mixer. Slowly add the confectioners' sugar and mix until well combined. Mix in the vanilla. To assemble, core out the center of each cupcake and fill with some raspberry sauce. Frost with the cream cheese frosting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 43460,"Chocolate Sprinkled Creme Brulee 2 1/3 cups heavy cream 1/3 cup half-and-half 1/2 vanilla bean, split lengthwise 8 egg yolks 1/2 cup granulated sugar 4 teaspoons shaved bitter or semisweet chocolate 1/2 cup coarse, raw, or demerara sugar Instructions: Preheat the oven to 300 degrees. In a medium saucepan, heat the cream, half-and-half and vanilla bean over medium heat just until it comes to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. In a large bowl, whisk the egg yolks with the sugar just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean. Pour the mixture into 4 to 6 ovenproof ramekins and arrange in a hot water bath. Sprinkle the custards with the chocolate shavings. Bake in the center of the oven until almost set but still jiggly in the center, 30 to 40 minutes. (The custard will finish cooking as it cools.) Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours or until ready to serve. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the ramekins. To make the sugar coating, pour as much sugar as you can fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet and broil until the sugar is melted and well browned, about 2 minutes. Let cool 1 minute before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 43461,"Rose and Summer Fruit Sangria 3 bottles rose wine 1 1/2 cups brandy 3/4 cup orange liqueur (recommended: Grand Marnier) 1/2 cup sugar 2 apricots, sliced thin 2 plums, sliced thin 2 peaches, sliced thin 1 pint raspberries 1 lime, thinly sliced 1 lemon, thinly sliced Ice cubes Instructions: In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in sugar, stir or shake the pitcher thoroughly to mix. Add all fruit at once. Allow the mixture to sit for 1 hour before serving to allow the fruit flavor to come through. Serve in glasses filled with ice. ","[Ros, Cava, Prosecco]" 43462,"Baker's Sign Pretzels 1 cup milk, scalded and cooled to lukewarm 2 teaspoons active dry yeast 1 tablespoon barley malt syrup or wheat malt syrup 2 1/2 to 3 cups all-purpose flour 1 teaspoon salt 2 tablespoons unsalted butter, cut into pieces, softened 1/4 cup baking soda 1 egg yolk, beaten with 2 teaspoons milk, for egg wash Coarse salt Instructions: Place the milk in a medium bowl and stir in the yeast to dissolve it well. Add the malt syrup and 1 cup of the flour and stir until you have a smooth batter. Sprinkle on the salt, add the butter, and stir well to incorporate. Add the remaining 1 1/4 cups flour and stir and turn the dough to incorporate it. Turn out onto a floured surface and knead for 5 minutes, incorporating more flour as necessary. Place the dough in a clean bowl, cover with plastic and let rise for 1 1/2 hours, or until smooth, softened, about doubled in volume. Place a rack in the upper third of the oven and place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on it. Preheat the oven to 450 degrees F. Turn the dough out onto a very lightly floured work surface. Cut into 4 equal pieces and cut each piece in half. Place a parchment paper-lined baking sheet next to your work surface. Work with 2 pieces of dough at a time, keeping the remaining pieces covered with a cotton cloth. Roll each piece of dough out under your palms to a long skinny rope, 24 to 30 inches long, slightly fatter in the middle and very thing at the ends. Press down lightly and push outward toward the ends with both hands as you roll, encouraging the dough to lengthen and stretch. You will find the dough very elastic, and that it springs back and shortens after you let it go, so switch back and forth between the 2 pieces. This will give the gluten strands in the dough an opportunity to relax a little. Once you have a long rope, pick up 1 end with each hand and twist 1 around the other once or twice about 2 inches from the ends, then lay the dough down in a curve on the baking sheet and lay the ends onto the fatter center of the curve to make the classic pretzel shape. Cover lightly while you shape the remaining pretzels. Let the pretzels rise for about 10 minutes. Meanwhile, heat 1 cup of water in a large saucepan until almost boiling. Add the baking soda and stir well to dissolve. Keep the water simmering until just before ready to use. Have a flour-dusted peel (or back of a baking sheet) near your work surface, and a razor blade or sharp knife for slashing the dough. Lift up 1 pretzel with a wide spatula and place it briefly in the hot soda-water bath, leaving it on the spatula. Remove it after 20 seconds and let the water drain off the spatula. Brush the pretzel top with the egg wash, sprinkle with salt, and place the pretzel on the peel. Make a deep 1 to 2-inch slash in the top of the fattest part of the pretzel, then immediately slide it off the peel (or sheet) onto the hot stone or tiles (or baking sheet). Repeat with the remaining pretzels. (If your stone or oven is small, you may have to bake them 4 at a time.) Bake the pretzels for 10 to 12 minutes, until a deep golden brown on top. Place on a rack to cool. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43463,"Pumpkin Cream Pie 4 ounces cream cheese, at room temperature 1 (15-ounce) can pumpkin puree 1/3 cup heavy whipping cream 1/2 cup light brown sugar 1 teaspoon pumpkin pie spice 3 large eggs 1 (9-inch) frozen pie crust shell, removed from foil tin and placed in glass pie pan 1 cup heavy whipping cream 3 tablespoons brown sugar 1/2 teaspoon pumpkin pie spice Instructions: Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven. In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition. Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature. For Whipped Cream: In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. . ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 43464,"Roasted Cauliflower and Garlic Soup 1 head cauliflower, cut into 2-inch pieces (about 8 cups) 30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish
Instructions: Preheat the oven to 400 degrees F. Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes. In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard. In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note). Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43465,"Birthday Party Cupcake Centerpiece 1 box vanilla cake mix 1 1/4 cups milk 3 (12-ounce) containers vanilla frosting 1/4 to 1/2 cup confectioners' sugar Blue, red, and green food coloring
Large multi color nonpareil sprinkles Instructions: Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with white paper liners.
Make the cake mix according to package instructions, substituting the milk for water. Pour the batter into the lined muffin tins and bake until golden and a toothpick inserted in the center comes out clean, about 12 to15 minutes. Remove the tins from the oven and let them cool completely on a wire rack.
In a large bowl, using a hand mixer, beat the frosting with enough confectioners' sugar to create a stiff consistency. Divide the frosting among 4 bowls. Color 1 with blue, 1 with red, and 1 with green, leaving 1 white.
When the cupcakes are cool, drop each into a picket fence liner.
Fit 4 pastry bags with large star tips and fill each with a different color. Pipe a swirl of frosting onto 6 cupcakes with 1 color. Repeat with remaining cupcakes and colors. Arrange them on the cupcake tree, alternating colors and top with nonpareil sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43466,"Chicken Piccata 1 pound kosher salt 1 pound brown sugar 1 quart cider vinegar 1 cup pinot grigio 1/4 cup whole black pepper 2 cloves garlic 3 quarts tap water 4 chicken breasts 2 cups all-purpose flour 2 cups corn flour 1 teaspoon dried basil 1 teaspoon dried dill 1 teaspoon dried thyme 1 1/2 tablespoons kosher salt 1/4 teaspoon ground black ground pepper 1/2 gallon canola oil 1 cup Rustic Mashed Potatoes, recipe follows 1 slice focaccia bread 1/2 cup arugula 1/4 cup fontina cheese 3 ounces Piccata Sauce, recipe follows 4 sprigs parsley, rough chop 6 to 10 sweet drop peppers 3 ounces unsalted butter 3/4 cup heavy cream 2 1/2 pounds red bliss potatoes 5 cloves garlic 1/2 large white onion, thinly sliced 1 1/2 tablespoons kosher salt 1/4 tablespoon ground white pepper 2 cloves garlic, sliced 1 shallot, sliced 2 3/4 tablespoons extra-virgin olive oil 1 1/2 cups water 1 1/4 ounces butter 1/3 cup whole pearl capers (no liquid) 1 1/2 tablespoons caper liquid 2 tablespoons verjus 1 tablespoon pinot grigio 2 teaspoons orange juice concentrate 1 teaspoon lemon juice 1/2 tablespoon vegetable base 4 sprigs parsley, chopped 1/2 teaspoon dried dill 1/4 teaspoon kosher salt 1/8 teaspoon rubbed sage 1/8 teaspoon ground black pepper 2 tablespoons cornstarch 1/4 cup water Instructions: For the brine: Combine the kosher salt, brown sugar, cider vinegar, pinot grigio, black pepper and garlic with the water and bring it to a boil. The ingredients should all dissolve into the liquid and when that happens, you can take it off the heat. Let it cool down to room temperature and add the raw chicken breasts. Let this sit in the fridge overnight, or for 24 hours. For the chicken: Combine the all-purpose flour, corn flour, basil, dill, thyme, salt and pepper until thoroughly mixed. Take your brined chicken breasts and, with a meat mallet, tenderize the breast. Take the tenderized breasts and coat them in the dredge. Let sit for 5 minutes. In a large heavy-bottomed saucepan, pour in the oil and heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Place the coated breasts in your oil. Cook until the chicken reaches an internal temperature of 165 degrees F. Use tongs to remove the breasts from the oil and place on a resting rack. To plate: First put mashed potatoes on one side of the plate, then rest your toasted bread against the potatoes so it is kind of at an angle. Place the arugula on the bread and the cheese on top of the arugula. Place the freshly fried chicken breast on top of the cheese and ladle the piccata sauce on top of the chicken. Garnish with freshly chopped parsley and sweet drop peppers. In a small pot, combine the butter and cream and heat until the butter is melted. Set this off to the side. Place the potatoes, garlic and onions in a large pot and cover with water. Boil until the potatoes are tender. When potatoes are done, strain the water out. Put the cooked potatoes, garlic and onions in a bowl, add your melted butter/cream and salt and white pepper. Mash to desired consistency (we suggest that you keep it a bit chunky to add some texture). First, take the garlic and shallot and half of the olive oil. You\u2019re going to saut them together until soft, but not brown. Add the remaining oil and sauce ingredients into the pan and bring up to a simmer. Once it is at a simmer, whisk your cornstarch and water together to make a slurry. Add this slurry to your simmering liquid to thicken. Once it has been simmering for 3 minutes, take it off the heat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 43467,"Cinnamon-Spiced Hot Chocolate Cookies 1 cup all-purpose flour 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder) 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup plus 1 tablespoon packed light brown sugar 1/2 cup plus 1 tablespoon granulated sugar 3 tablespoons sweet butter, at room temperature 3 tablespoons margarine 1/2 teaspoon ground cinnamon Generous pinch ground black pepper Generous pinch cayenne pepper 1 teaspoon vanilla extract 1 egg white 1/2 cup dulce de leche, optional 1/4 cup almonds, finely chopped, optional Instructions: Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.) In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed. Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months. To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43468,"Custard-Style Vanilla Ice Cream 3 cups heavy cream 1 cup whole milk 1 vanilla bean, split lengthwise, seeds scraped out 1 tablespoon pure vanilla extract 6 large egg yolks 3/4 cup granulated sugar Pinch of salt Instructions: Combine the heavy cream, milk, vanilla bean and seeds, and vanilla extract in a saucepan. Cook over medium heat until the mixture almost reaches a gentle simmer, 3 to 5 minutes. Remove from the heat. Meanwhile, set a fine-mesh sieve in a medium bowl (preferably metal), then set the bowl in a large bowl of ice water; set aside. Whisk together the egg yolks, sugar and salt in a separate medium bowl. Ladle one-quarter of the hot cream mixture into the egg mixture and whisk well. Whisk in another one-quarter of the cream mixture, then pour the cream-egg mixture into the saucepan with the remaining hot cream. Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon in a figure-eight, until slightly thickened (a thermometer should register 180? F), 6 to 8 minutes. If at any point the mixture starts to simmer, remove from the heat, continue stirring, reduce the heat to medium low, then return to the heat (you do not want the custard to thicken too quickly or the eggs to scramble). Immediately strain the custard through the sieve into the bowl set over the ice water. Return the vanilla bean to the custard and let the custard cool, stirring occasionally, about 1 hour. Cover and refrigerate until very cold, at least 1 hour or overnight. Remove the vanilla bean, then transfer the custard to an ice cream maker and churn according to the manufacturer\u2019s directions until the consistency of soft serve. Transfer to a freezer-safe container, cover and freeze until firm, at least 3 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43469,"Mango, Coconut and Chia Smoothie 1 teaspoon chia seeds 1/2 cup light coconut milk 1/2 cup chopped peeled ripe mango (about 1/4 mango) 1 tablespoon honey, optional 1 teaspoon fresh lime juice 3/4 cup ice cubes Instructions: Stir the chia seeds and coconut milk together in a small bowl. Allow to sit for 30 minutes so that the chia seeds plump slightly. Put the mango, 2 tablespoons cold water, honey if using, lime juice and ice cubes into a blender. Blend on high until very smooth. Add the chia seed and coconut milk mixture and pulse until just combined; avoid blending the chia seeds too much. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. ","[Viognier, Vermentino, Sauvignon Blanc, Moscato]" 43470,"Old-Fashioned Pickle Barrel Pickles 5 pounds pickling cucumbers of uniform size (4 inches) 4 tablespoons pickling spices 6 bunches dill, washed and chopped 4 cloves garlic 1 cup white vinegar 2/3 cup pickling salt Instructions: Gently scrub pickles with a vegetable brush and rinse with cool water. Dry thoroughly. In a large stoneware crock or a deep enamel kettle sprinkle in half of pickling spices, dill and garlic over the bottom. Layer cucumbers in crock, filling to within 3 inches of top. Sprinkle with remaining pickling spices, dill and garlic. Mix vinegar with salt and 2 quarrts of water. Pour over cucumbers, to cover. Weight with a plate and cans, making sure cucumbers are completely submerged. Cover loosely with cheesecloth. Check pickles each day and skim off scum as it forms -- it may not begin to form until fifth day. Do not stir pickles, but make sure they remain completely submerged in brine at all times. If necessary, add additional brine. Leave for 3 to 4 weeks. Pickles will turn an olive-drab color and texture will be soft-crisp and be uniformly translucent. Let stand or an additional month to develop flavor, replacing brine as necessary.; ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 43471,"Tartuffo 1 cup chocolate ice cream 8 hazelnuts 2 cups vanilla ice cream 1 1/2 cups chocolate shavings Instructions: With a small ice cream scoop, make walnut-sized balls of the chocolate ice cream. Shove a hazelnut into the center of each ball. Freeze. With a larger ice cream scoop, dig out flat globs of vanilla ice cream and pack it around the chocolate ice cream ball, covering completely. Freeze for 30 minutes. Roll in chocolate shavings and keep frozen. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 43472,"Charlotte Russe 1 cup heavy cream 1 tablespoon confectioners' sugar 1 tablespoon vanilla extract 1 cup cake flour 1 1/4 teaspoons baking powder 1/4 teaspoon plus pinch salt 1 cup sugar, divided 6 tablespoons vegetable oil 4 large eggs, separated 1/4 cup cream sherry, such as Harvey's or Dry Sack 1/4 cup frozen apple juice concentrate, thawed Pinch cream of tartar 1/4 cup raspberry jam or preserves 2 tablespoons apple juice or water 1 recipe Whipped Cream, recipe follows 12 strawberries Instructions: In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes. FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners. Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended. In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream. Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack. Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move. FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim. Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43473,"Healthy Breakfast Smoothie 1 cup oat milk, plus more as needed (see Cook's Note) 2 cups fresh baby spinach 1 cup frozen banana slices 1 cup plain nonfat Greek yogurt 1/2 cup frozen blueberries 1/2 cup frozen raspberries 1/4 cup old-fashioned rolled oats 2 tablespoons flaxseed meal 3 pitted Medjool dates Instructions: Combine the oat milk, spinach, banana, yogurt, blueberries, raspberries, oats, flaxseed and dates in a blender. Blend on high until smooth, about 3 minutes. Add more oat milk as needed to achieve the desired consistency. Divide between two 12-ounce glasses. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 43474,"Garlic Roasted Tenderloin 6 cloves garlic 2 tablespoons freshly cracked black pepper 1 tablespoon sea salt 2 tablespoon prepared horseradish 5 tablespoons fresh thyme leaves, finely chopped 1 (4-pound) beef tenderloin, trimmed of all visible fat Horseradish Cream, recipe follows 1/3 cup prepared horseradish 1/3 cup non-fat yogurt 1/3 cup buttermilk Instructions: Preheat oven to 400 degrees F. In a small food processor, puree the garlic, pepper, salt, horseradish, and thyme until smooth. Place the tenderloin on a clean work surface and cover evenly with the horseradish paste. Place the coated tenderloin on a roasting rack. Roast for 30 minutes or until meat thermometer registers 140 degrees F. Remove from the oven and let rest for 5 minutes. Slice and serve warm with horseradish cream. In a small bowl, mix the horseradish, yogurt, and buttermilk. Cover and place in refrigerator for at least 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43475,"Steak Bites 1 pound sirloin steak (without much gristle) or pre-cut beef tips Kosher salt and fresh ground black pepper Kosher salt and fresh ground black pepper
Butter Instructions: Trim off the excess fat from the meat, and then cut strips less than 1-inch wide. Rotate the meat and cut into small bite-size pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.
Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.
Next, turn on your ventilation fan-you'll need it! Heat the skillet over medium-high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, and then get very brown, before you add the meat.
Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan - if it doesn't, the pan isn't hot enough. Don't stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds-just long enough to sear the outside of the meat but NOT cook the inside.
Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 43476,"Ukrainian Borscht 2 ham hocks 1 1/2 pounds beef brisket or chuck, in large pieces 3 quarts beef broth or water 1 bay leaf 6 peppercorns 3 allspice berries 3 large beets, roasted and shredded 4 tablespoons red wine vinegar Tomato mors or tomato puree, to taste 2 tablespoons sugar 2 tablespoons butter 1 large carrot, shredded 1 cup diced red bell pepper 1 cup minced onion 3 boiling potatoes, cubed and cooked 1/2 small head cabbage, shredded 1/2 to 1 pound kielbasa, sliced About 1/4 cup kvass (fermented beets) or vinegar or lemon juice 1/3 cup snipped fresh dill 4 cloves garlic, minced fine Slices of roasted goose, fresh dill sprigs and sour cream, for garnish Instructions: In a large casserole combine meats with broth or water, bay leaf, peppercorns and allspice, bring to a boil over high heat, reduce heat to low and simmer, partially covered, skimming frequently, for 2 to 2 1/2 hours. Strain soup, reserving broth and meats separately. Remove meat from the ham hocks, discarding any gristle or bone and cut it into dice. Cut beef into cubes. Return meat and broth to casserole and add beets, vinegar, tomato mors or paste and sugar; simmer, covered, 15 minutes. In a skillet set over moderate heat melt butter, add carrot, pepper, onion and salt and pepper and cook, stirring, until vegetables are softened; add to casserole. Add potatoes and shredded cabbage to casserole and simmer 10 minutes. Add kielbasa and simmer 5 minutes more. Stir in kvass to taste, dill and garlic and let stand 10 minutes. Serve soup with slices of roasted goose, dill sprigs and sour cream for garnish. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 43477,"Red Tomato Salsa 2 tablespoons vegetable oil 1 medium onion, thinly sliced 4 cups diced canned Italian plum tomatoes 1 cup tomato juice 2 garlic cloves, peeled 1 large jalapeno cl, stemmed, seeded if desired 1 teaspoon salt Instructions: Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender. Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 43478,"Stuffed Calamari 8 large squid 1 pound Ricotta cheese 1 egg 1/4 cup grated Pecorino cheese 1 tablespoon chopped parsley Salt and pepper, to taste 8 toothpicks 1/4 cup flour 3/4 cup olive oil 2 cloves garlic, minced 1/2 cup white wine 2 (28-ounce) cans imported San Marzano tomatoes Pinch oregano Instructions: Clean squid. Remove tentacles and fins. Boil tentacles and fins for 15 minutes. Drain and cool. Chop finely. In mixing bowl, combine ricotta, egg, cheese, parsley, chopped tentacles and fins, salt and pepper. Stuff squid with cheese mixture. Close each end with a toothpick. After stuffed, dredge in flour. Heat the oil in large pan and saute squid until brown on all sides. Remove from pan. Drain oil from pan. Add garlic and white wine. Bring to a boil, turn heat down to a simmer and reduce to half. Add tomatoes, salt pepper, and oregano. Bring to a boil and cook 10 minutes. In roasting pan, place squid and pour over tomatoes. Cover pan with foil, bake in a preheated 350 degree oven for 20 minutes. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43479,"Black Beans 1 pound dried black beans 2 quarts water 2 tablespoons vegetable oil 3 chipolte peppers in adobo, chopped 4 tablespoons chopped garlic 1 medium onion, diced 4 tablespoons salt, or to taste Freshly ground pepper, to taste 1/2 cup roughly chopped cilantro (optional Instructions: Pick over beans and discard any small stones. Cover them with 2 quarts water and remove any floaters. Soak beans for 4 to 8 hours or until water has penetrated to the core of beans. Drain water, place beans in a 4 quart saucepan and cover with another 2 quarts water. Bring to a boil, reduce heat and simmer, stirring occasionally, for 2 to 4 hours or until beans are quite soft but not falling apart. During the last hour of cooking heat vegetable oil in a saute pan, add onion, garlic and chipolte peppers and saute until onion is translucent. Add vegetables to simmering beans along with salt and pepper to taste. If eating as is, add cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 43480,"Wild Mushroom Ravioli with Eggplant and Goat Cheese 1 to 1 1/4 pounds eggplant: 4 (5 to 6-inch) Japanese eggplant or 1 small, firm eggplant 2 tablespoons extra-virgin olive oil, 2 turns of the pan 3 cloves garlic, chopped Salt and pepper 1 (12-ounce) package fresh wild mushroom ravioli 2 medium vine ripe tomatoes, about 8 ounces 8 ounces goat cheese, to crumble 1 cup, 20 leaves, fresh basil leaves, torn or shredded Instructions: Place a pot of water on the stove to boil for pasta. Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall. Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook. Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender. While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper. Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 43481,"Artichoke Spinach Dip with Roasted Red Bell Peppers 14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated) 9 ounces frozen creamed spinach, thawed 1/2 cup finely diced red onion 1/2 cup diced roasted red bell pepper 1/3 cup grated Parmesan 2 tablespoons jarred pesto sauce 2 tablespoons mayonnaise 1 teaspoon freshly cracked black pepper 1/2 teaspoon salt 1 package tortilla chips 1 package pita chips Instructions: Preheat a gas or charcoal grill to 350 degrees F. In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43482,"Haupia 1 1/2 cups coconut milk 2 cups water 1 1/4 cups granulated sugar 2 tablespoons unsalted butter 1 1/4 cups cornstarch 1 cup water Instructions: In a large pot bring the coconut milk, water, sugar and butter to a boil. In a bowl whisk together cornstarch and water. When the coconut milk mixture comes to a boil, whisk in the starch mixture. Whisk until smooth; cook on low heat until it boils. Pour immediately into a 2-inch hotel pan. Chill overnight. Cut into squares before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 43483,"Yellow Cupcakes with Peanut Butter Frosting 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 2/3 cup sugar 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled slightly 2 teaspoons pure vanilla extract 1/2 cup milk 8 ounces cream cheese, at room temperature
1 cup creamy peanut butter 4 tablespoons unsalted butter, at room temperature 1 1/2 cups confectioners' sugar Chopped peanuts, for serving Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Whisk together the flour, baking powder and salt in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to overmix the batter. Divide the batter evenly among the prepared cups (about 1/3 cup batter per cupcake). Bake until a toothpick inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove and transfer to the rack to cool completely. For the frosting: Beat together the cream cheese, peanut butter and butter in a large bowl using an electric mixer on medium speed until smooth. Reduce the speed to low and beat in the confectioners' sugar until incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with chopped peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43484,"Salsa-fied Tuna Snack 1 (2.6-ounce) packet albacore tuna packed in water, drained 3 tablespoons prepared salsa 2 lightly salted rice cakes Instructions: Empty drained tuna into a bowl. Add the salsa and mix well. Evenly top rice cakes with the tuna-salsa mixture. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 43485,"Spinach and Asparagus Frittata 1 pound spinach, washed and drained, with stems removed 1 pound asparagus, cut into 1-inch pieces 2 cloves garlic, minced or mashed 8 eggs, beaten 3 tablespoons whipping cream or water 1/4 teaspoon salt Pepper to taste 2 tablespoons Parmesan cheese, shredded Olive oil, to coat skillet Instructions: Preheat broiler. Mix ingredients well and pour into a greased 8-inch skillet and stir until set about 5 minutes. Place under broiler for 2 minutes until top is golden brown. Cut into slices or 1-inch squares for appetizers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43486,"Mini Cherry Crumbles 2 pounds frozen pitted cherries, thawed and drained 1/3 cup granulated sugar
1 inch peeled fresh ginger, finely grated
1/2 lemon, juiced
2 tablespoons cornstarch
3/4 cup all-purpose flour 1/2 cup dark brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pinch kosher salt
1 tablespoon molasses (not blackstrap)
5 tablespoons unsalted butter, softened
Vanilla ice cream, for serving
Instructions: Special equipment: eight 4-ounce ceramic or foil ramekins For the filling: Preheat the oven to 375 degrees F. Toss the cherries with the granulated sugar, grated ginger, lemon juice and cornstarch in a medium bowl. Divide the mixture evenly between eight 4-ounce ramekins. Line a rimmed baking sheet with parchment paper and arrange the ramekins on top. For the crumble: Whisk together the flour, brown sugar, ground ginger, cinnamon, cloves and salt in a medium bowl until evenly mixed. Stir in the molasses. Add the butter and use your fingers to lightly knead the mixture until it is crumbly and the dry ingredients are fully incorporated into the butter. Top the ramekins evenly with the crumbs. Bake until the crumbs are crisp and toasted and the cherry mixture is bubbling, about 30 minutes. Transfer to a rack to cool. Serve slightly warm or at room temperature with ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 43487,"Shrimp Enchiladas with Guajillo Salsa 1 tablespoon butter 2 cloves garlic, minced 12 ounces raw shrimp, peeled, deveined, tail off and chopped to 1/2-inch pieces Kosher salt and freshly ground black pepper 2 cups Guajillo Salsa, recipe follows Vegetable oil, for frying 8 corn tortillas 2 1/2 cups shredded Oaxaca cheese (or dry mozzarella) 1/4 cup Mexican crema or softened sour cream, for serving, optional 24 guajillo chiles, stemmed, seeded and deveined 4 cloves garlic, peeled 1/2 medium white onion, peeled 1 vine ripened tomato, boiled 30 seconds, peeled and seeded Salt and freshly ground black pepper 2 tablespoons vegetable oil 1 bay leaf Instructions: Preheat the oven to 375 degrees F.
Heat the butter in a heavy medium saute pan over high heat. Add the garlic and saute 10 seconds. Add the shrimp and saute until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly. In a medium saucepan, heat the Guajillo Salsa over medium heat until warm. In a separate medium saute pan over medium-high heat, pour enough vegetable oil to come 1-inch up the sides of the pan. Fry the tortillas until slightly golden but still pliable. Then transfer to the pan with the salsa, turning the tortillas in the salsa until fully coated. Transfer the salsa-coated tortillas to a baking sheet (it's kind of messy so doing it on a baking sheet keeps it clean). Add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese. Roll up like a cigar and place in an 11-by-7-inch glass baking dish. Repeat with 7 or 8 tortillas, fitting snuggly into the dish.
Pour the remaining sauce over the prepared enchiladas (There should be some sauce left in the saucepan to top the enchiladas. If necessary, whisk in 2 tablespoons of water or chicken broth to increase the yield.) Top with the remaining Oaxaca cheese. Bake in the oven until the cheese melts, about 20 minutes. Drizzle with crema and serve. In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired. Reserve for enchiladas and pork.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 43488,"Crawfish Bread 1 pound crawfish tail meat, peeled, cleaned and deveined 1/2 stick butter 1 clove garlic, minced 3/4 cup chopped and drained ripe tomatoes 1 tablespoon Cajun seasoning 3/4 cup Monterey Jack Cheese 1/4 cup grated Parmesan 1/2 cup mayonnaise 3 tablespoons chopped fresh parsley 1 loaf French bread Instructions: Preheat the oven to 350 degrees F.
Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat.
In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture.
Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 43489,"Orange-Cardamom Roast Chicken 1/4 cup (4 tablespoons) unsalted butter, softened 1 teaspoon ground cardamom 1 tablespoon grated orange zest 1 tablespoon peeled, grated fresh ginger 2 cloves garlic, finely minced (about 2 teaspoons) Kosher salt and freshly ground pepper 1 whole chicken (4 to 5 pounds), giblets removed, trimmed of excess fat, rinsed and patted dry 2 pounds Yukon gold potatoes (about 8), sliced into 1/4-inch-thick rounds 1 tablespoon sunflower oil Instructions: In a small bowl, combine the butter, cardamom, orange zest, ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper; set aside. Butterfly the chicken: Place on a cutting board, breast-side down with the neck toward you. Using a pair of sharp kitchen shears (and your biceps), cut through the bones on either side of the backbone; the spine should come away in a narrow strip, which you can discard or save for stock. Flip the bird over, breasts facing up and closest to you. Using the heel of your palm and your body weight, push down on the breastbone; you should hear it crack. The chicken should lie flat now. Rotate the drumsticks toward the center line of the body so she looks a little knock-kneed. There you go. You just butterflied a chicken! Slide your fingers between the flesh and the skin over the breasts, thighs and drumsticks. Use a teaspoon to deposit a little of the flavored butter into each pocket and smooth it out over each part of the chicken, making sure the butter is evenly spread, then pat the skin dry. Toss the potato slices with the sunflower oil, season with salt and pepper and let them sit in a bowl at room temperature alongside the chicken for 30 minutes. Give your oven a quick wipe down before preheating it to 500 degrees F. (The high temps will cause any leftover drips to smoke you out of your kitchen! If your oven still smokes, then turn it down to 450 degrees F after the first 10 minutes.) Drain off the water that's been drawn from the potatoes and pour the potatoes into an even layer in a large cast-iron skillet. Place the chicken on top of the potatoes and tuck the wings under her shoulders. Pop the whole kit 'n' kaboodle into the oven. Cook for 20 minutes. Rotate the skillet and cook for 20 more minutes, until the skin is crispy, the juices run clear and the thickest part of the breast registers 160 degrees F on an instant-read thermometer. Remove the chicken from the oven and set aside to rest for 10 minutes on a cutting board, loosely tented with foil. Using a fish spatula or slotted spoon, gently turn the potatoes. If you'd like them crispier, pop them under your broiler for 3 to 5 minutes. Scoop out the potatoes onto a platter, leaving behind the pan grease. Cut the chicken into pieces, place them on top of the potatoes and serve with boldness and courage! Find more recipes from Aarti in her cookbook, Aarti Paarti ($28, Grand Central Publishing). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43490,"Black Mussels Steamed in Saffron Broth Recipe 6 cups fish broth 1/2 teaspoon saffron 1/2 cup white wine 2 pounds P.E.I mussels 2 tablespoon butter 1 tablespoon garlic, minced 1 tablespoon freshly chopped scallions 1 teaspoon freshly minced thyme leaves 1/2 teaspoon freshly minced oregano leaves 1 teaspoon freshly minced basil leaves 1 cup ripe tomatoes, diced Salt and freshly ground black pepper Chili flakes, to taste 1 lemon or lime, sliced, for garnish Instructions: In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil. Reduce to simmering and let cook for 5 minutes. Set aside. In a separate saucepan, over high heat, add the butter and garlic. Cook until the garlic is tender. Add saffron broth and bring to a boil. Add the rest of the ingredients including the mussels and cover. When the mussels open up remove the pan from the heat and let it seat for 1 to 2 minutes. Serve in a bowl and garnish with a slice of fresh lemon or lime. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 43491,"Balsamic Mayo 1/2 cup balsamic vinegar 1/2 teaspoon black peppercorns
4 sprigs fresh thyme
1 large clove garlic, smashed
1 cup mayonnaise
Instructions: Combine balsamic vinegar, peppercorns, thyme and garlic in a small pot over low heat. Let simmer until reduced to about 2 tablespoons and slightly thickened, 10 to 15 minutes. Let cool and strain. Whisk together the mayo and reduced strained balsamic in a medium bowl. Serve as a spread on sandwiches or use as a dipping sauce. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 43492,"Applewood Smoked Pork Ribs with Red cl Glaze 6 pounds pork baby back ribs 1 yellow onion, peeled and coarsely chopped 4 green jalapeno chiles, stemmed, seeded, and coarsely chopped 12 black peppercorns 1 bay leaf 1 tablespoon cumin seeds Applewood chips (available at most home barbecue centers) Red cl Glaze, recipe follows 1 cup pineapple juice 2 tablespoons cornstarch 3/4 cup brown sugar 1 teaspoons salt 3/4 cup rice wine vinegar 2 tablespoon ketchup 2 red serrano chiles, roasted, peeled, stemmed, seeded (reserve seeds), and finely chopped Instructions: Prepare the ribs by removing the thin, white skin-like membrane on the inside of the rib surface if still present (or have your butcher do it for you). Make small slashes, using the point of a very sharp knife, between the ribs without cutting all the way through. Reserve the ribs. Combine the onion, chiles, and seasonings in a deep stockpot and add water to fill 1/2 full. Bring to a boil over medium heat and add the ribs when the water first reaches the boil. Lower the heat and cook at a simmer for 10 to 15 minutes, depending upon the rib size, or until the ribs are soft and cooked half way through. Prepare the grill to medium high temperature and prepare the wood chips according to the manufacturer's instructions. Introduce the wood chips to the fire prior to the ribs entering the grill. While the grill is the best method to use for preparing the ribs, the oven may also be used to bake the ribs, however, the applewood chips should not be used in the oven! Preheat the oven to 375 degrees F, place the ribs in an oven proof baking pan, and place them in the center of the oven, liberally basting with the Red cl Glaze. Bake for a total of 25 to 30 minutes, turning the ribs over half way through the baking process and basting with additional sauce. Place the ribs on the grill and liberally baste with the Red cl Glaze, prepared ahead of time. Continue to cook of the grill for 8 to 10 minutes per side or until the ribs are very soft and flexible. Remove from the heat and serve accompanied by the glaze, red beans, and the vegetable of your choice. Combine cornstarch and juice and mix until smooth. Place into a saucepan with the remaining ingredients and cook over medium high heat until mixture thickens. Add seeds from the chiles, and if it gets too thick, add water water. Note: You may want to add more vinegar or juice depending on how sweet or sour you like things. Keep covered in the refrigerator for up to a week. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 43493,"Beans Wrapped in Prosciutto 1 pound fresh green beans 1 cup balsamic vinegar 1/2 pound prosciutto Instructions: One doesn't want to wade too deep into canape land, but I would feel I was doing less than my duty if I didn't faithfully report my other most-relied-upon-starter-stand-in: beans wrapped in prosciutto. I saw these little bundles of green beans tied around the middle with Parma ham in an Italian delicatessen and went straight back home and made my own. Top and tail some green beans and cook them in boiling salted water. Remember that the beans need decent cooking, not mere dunking in hot water. Drain them, wait for them to cool, dip them in balsamic vinegar, then cut raggedy thin slices of Parma ham in strips and tie them round the bean-bundles. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 43494,"Sunny Morning Muffins 1 cup strawberries, chopped 1 cup sugar, plus 2 tablespoons 1 1/2 cups all-purpose flour Pinch ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1 teaspoon salt 1 ripe banana, mashed 2 large eggs 1/4 cup canola oil 1 lemon, zested 1/2 pint blueberries 1 cup chopped walnuts Instructions: Preheat oven to 350 degrees F. In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices. In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt. In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest. Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts. Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43495,"Loaf of Meat 1 egg 1/2 pound ground beef 1/2 pound pork 1/2 pound veal 3/4 cup barbecue sauce 3/4 cup plain bread crumbs 1 teaspoon garlic powder 1 teaspoon seasoned salt 1 teaspoon MSG, optional 1 teaspoon white table sugar 4 tablespoons sweet paprika 4 tablespoons brown sugar 1 tablespoons garlic powder 1 tablespoons seasoned salt Instructions: Preheat oven to 400 degrees F. Spread a large sheet of aluminum foil on your counter. Crack egg into center of foil and put all meat on top of egg. Work the egg into the meat and the meats together using your hands until well blended. Flatten out meat. Cover mixture with all remaining ingredients. Work all the ingredients together with your hands until well blended, do not rush. Flatten out resulting mixture into what resembles a very large hamburger patty, making sure that it is fairly uniform, 1 1/2 inches thick at most. Separate coating ingredients into 2 equal parts. First sprinkle garlic powder, salt, paprika, and sugar over the top of the meat patty/loaf. Flip the loaf over and repeat coating on the other side. Place the loaf on a baker's rack over the top of a casserole dish so the extra fat can drip away from the loaf as it cooks. Put the loaf in the center of the rack and cook for 1 hour. Check by cutting the loaf in half to make sure the center is fully cooked, 1 hour usually does it, but if not then cut out two thick pieces from the center and just put those 2 back into the oven for 10 or 15 more minutes. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 43496,"Churrisimos 1/4 cup sugar 1 tablespoon ground cinnamon 1 sheet defrosted puff pastry dough Dulce de leche, for dipping Instructions: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. Mix the sugar with the cinnamon in a small bowl and set aside. Sprinkle some cinnamon sugar on your work surface and place the puff pastry in an even, single layer on top. Brush the pastry lightly with water and sprinkle generously with cinnamon sugar. Flip the pastry over and repeat on the second side. Cut the pastry into 1/2 to 3/4-inch wide strips. Place them on the prepared baking sheet, twisting the ends of each strip so it looks like a corkscrew. Bake until they're puffed and golden brown, 20 minutes and set aside to cool completely. Serve with dulce de leche dipping sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]" 43497,"Chia-Seed Pudding 2 1/2 cups unsweetened almond milk or unsweetened coconut milk beverage 3 tablespoons light agave nectar 1/2 cup chia seeds 1/4 teaspoon ground cinnamon 1 small, ripe mango, chopped 1 cup toasted coconut flakes Instructions: Whisk the almond milk, agave, chia seeds and cinnamon in a medium bowl. Cover and chill for 4 hours or overnight, whisking once to loosen the mixture after about 3 hours. Spoon into bowls and top with the mango and coconut. ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 43498,"Grilled Marinated Swordfish with Fire Roasted Peppers, Onions, Mushrooms and Herb Vinaigrette 1/4 cup olive oil Juice of 3 limes (approximately 1/4 cup) 1 fresh jalapeno pepper, seeded and chopped 2 cloves garlic, peeled 1/4 cup fresh cilantro leaves, lightly packed 1 teaspoon cracked black pepper 4 tablespoons grated fresh ginger 1/4 cup unsweetened coconut milk Instructions: Combine all ingredients in the bowl of a food processor and pulse to combine. Use to marinate swordfish, salmon, tuna, or red snapper overnight. Fresh herb vinaigrette: 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2 cup extravirgin olive oil Salt and freshly ground pepper to taste Combine the vinegar and mustard in the bowl of a food processor. Pulse briefly, then add the herbs. Pulse again until coarsely chopped. With the processor running, add the olive oil very slowly so that the mixture will emulsify into a smooth blend. Season with salt and freshly ground pepper to taste. This dressing will keep for up to 10 days in the refrigerator. 4 6 to 8 ounce swordfish steaks, at least 3/4 inch thick 2 large vidalia onions, peeled and sliced 1/4 inch thick slices 2 sweet red peppers, seeded and sliced into rings 2 sweet yellow peppers, seeded and sliced into rings 12 large shiitake mushroom caps 2 tablespoons olive oil Salt and pepper The night before, rub the swordfish steaks with the marinade. Cover and marinate, refrigerated, overnight. The next day, prepare an outdoor grill for cooking. Right before grilling, toss the onions, peppers and mushrooms with the olive oil, salt and pepper. When the grill is hot, grill the swordfish until it is well colored on both sides and the interior is medium (about 3 to 4 minutes per side, total).When you have added the fish to the grill, spread the vegetables along the perimeter of the grill and carefully cook the vegetables without burning. Remove the fish from the grill, plate, drizzle with vinaigrette over the fish, top with vegetables and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 43499,"Sparkling Grapefruit Granita 1 cup sugar 2 cups freshly squeezed pink grapefruit juice (3 to 4 large grapefruits) 2 cups dry rose Champagne 1/8 teaspoon fleur de sel Instructions: Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel. Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses. ","[Prosecco, Cava, Vinho Verde, Albari?o]" 43500,"Melon-Mint Agua Fresca 4 cups cantaloupe, peeled, seeded and chopped 1/2 cup sugar (or 1/3 cup agave nectar; use more or less depending on ripeness of the cantaloupe)
1/4 cup coarsely chopped fresh mint leaves Ice Vodka, optional Instructions: Place the cantaloupe, sugar, mint and 2 cups water into a blender. Process until smooth, about 1 minute. Strain into a pitcher full of ice. Serve cold.
You can also use this as a base for a cocktail, shaking 1/3 cup of the agua fresca with a shot glass of vodka in a martini shaker, if desired. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 43501,"Squash Flower Soup 6 tablespoons unsalted butter 2 onions, sliced 1 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 3 garlic cloves, sliced 2 quarts Vegetable Stock, recipe follows 1 pound (8 cups loosely packed) zucchini or other squash flowers 1/2 cup grated Anejo cheese 1 lime, cut into 6 or 8 wedges Instructions: In a stockpot melt the butter over moderate heat. Saute the onions with the salt about 5 minutes. Add the garlic and cook 1 to 2 minutes longer. Pour in the vegetable stock or water. Bring to a boil, reduce to a simmer and cook 10 to 12 minutes. Then stir in the flowers and cook 5 minutes longer. Transfer to a blender or food processor and puree until smooth. Sift through a strainer back into the soup pot. Pour in the half and half and bring back to a boil. Season to taste with salt and pepper. Serve hot, garnished with the cheese and lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43502,"Sweet and Spicy Flank Steak Fajitas with Corn and Mushrooms 1/3 cup olive oil 1/4 cup torn cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon thyme leaves 6 cloves garlic, smashed 2 jalapenos, seeded Kosher salt and freshly ground black pepper 1 1/2 pounds flank steak 1 tablespoon vegetable oil 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons unsalted butter 1/2 teaspoon ground cumin 4 ears fresh corn, kernels removed 1 poblano pepper, seeded and chopped Kosher salt 3 scallions, sliced 1 lime, juiced Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced pickled jalapenos, salsa, shredded pepper Jack cheese Instructions: For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 43503,"Rustic Fall Vegetable Soup 1 tablespoon butter or olive oil 1 medium yellow onion, diced 1 clove garlic, minced 1 medium winter squash, peeled and diced 1 medium zucchini, diced 1 medium sweet potato, peeled and diced 1/2 cup orzo 1 (28-ounce) can crushed tomatoes 1 teaspoon dried thyme leaves 1 teaspoon dried rosemary 4 cups low-sodium chicken broth Salt and freshly ground black pepper Instructions: In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown. Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes. Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43504,"Chicken Soup with Matzo Balls 2 cups matzo meal 1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon ground white pepper 1 tablespoon onion powder 8 extra-large eggs
1/2 cup schmaltz or vegetable oil
1 cup small diced onions 1/2 cup small diced carrots 1/2 cup small diced celery
2 tablespoons schmaltz or vegetable oil
4 quarts good-quality chicken stock 2 bay leaves
Kosher salt and black pepper 1 cup cooked fine egg noodles
1 cup shredded cooked chicken breast meat
Instructions: For the matzo balls: Combine the matzo meal, salt, pepper and onion powder in a large bowl. Combine the eggs and schmaltz in a second large bowl. Very gently mix the wet ingredients into the dry ingredients. Cover and refrigerate for one hour. Bring a large pot of water to boil and season well with salt. Using wet hands, form the matzo mixture into 1 1/2-ounce balls. (Be gentle: overmixing can result in tough, hard dumplings.) Add the dumplings to the pot of water and cook until cooked all the way through, about 45 minutes. The dumplings can be held in warm water until ready to serve. For the soup: Sweat the onions, carrots and celery in a large soup pot with the schmaltz until soft and translucent, about 10 minutes. Add the chicken stock and bay leaves and bring to a boil. Lower the heat and simmer until the vegetables are very tender, 20 minutes. Skim any foam or bits of food that have risen to the top. Discard the bay leaves. Add salt and pepper to taste. Just before serving, add the noodles and chicken and heat through. Place 2 matzo balls in each bowl and add the soup.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 43505,"Irene's Sweet Koulourakia 3/4 pound butter 1 1/4 cups sugar 2 eggs, plus 2 eggs, for glaze on top 2 tablespoons orange juice with no pulp 2 tablespoons pure vanilla extract 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 5 1/4 cups flour Instructions: All the ingredients should be at room temperature. Preheat the oven to 350 degrees F. Cream the butter for 5 minutes in a large mixing bowl. Add sugar to the mixture and beat another 5 to 7 minutes. Add eggs and beat until blended. Add the orange juice and the vanilla extract. In a large bowl combine the baking powder and baking soda with about 1 cup of flour and stir in the egg mixture slowly. Add the remaining cups of flour gradually. The dough is ready when it leaves the sides of your mixing bowl completely. The dough is soft and pliable. Using a Swedish meatball scoop, begin cutting balls out of the dough. Roll out the dough balls in long rope like portions, fold over in half and twist. Place the cookies on a greased baking pan. Beat the 2 eggs in a small bowl to make the glaze. Brush the cookies on the pan with the glaze and bake in the oven for 25 minutes until golden brown. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 43506,"Tri-Color Stuffed Peppers 2 cups frozen BOCA Ground Crumbles 1 pkg. (10 oz.) frozen corn 1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa 1-1/2 cups cooked instant brown rice 1 cup KRAFT 2% Milk Shredded Cheddar Cheese 1 each: large red, yellow and green bell pepper, cut lengthwise in half, seeds removed 1/2 cup water Instructions: HEAT oven to 400 degrees F. Mix crumbles, corn and salsa in large nonstick skillet. Cook on medium 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese. SPOON into pepper halves; place in 13x9-inch baking dish. Pour water into bottom of dish; cover with foil. BAKE 30 min.; sprinkle with remaining cheese. Bake, uncovered, 10 min. or until cheese is melted. TACO BELL(R) and HOME ORIGINALS(R) are trademarks owned and licensed by Taco Bell Corp ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43507,"Cilantro Cream 2 ounces spinach 1 cup heavy cream 4 cups sour cream 2 1/2 ounces cilantro 2 tablespoons kosher salt 1 tablespoon L.A. spice 2 limes, juiced Instructions: Blanch and shock spinach. Squeeze out all water from spinach. Place spinach, cream, sour cream and cilantro in a food processor. Puree until smooth. Season with salt, L.A spice and lime juice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 43508,"Linguine with Scallops and Snow Peas in a Saffron Sauce 1/2 pound sea scallops 1/2 pound squid ink linguine 1/2 pound snow peas 1/2 cup finely minced shallots 1/2 cup dry white wine 1 to 2 tablespoons heavy cream 1 to 2 sticks cold butter, cut into pieces 1 pinch saffron threads Fresh lemon juice Salt and white pepper to taste Instructions: Bring a large pot of salted water to a boil. Add the linguine and cook until tender but still firm to the bite, about 10 minutes. Make the saffron sauce. In a heavy saucepan combine shallots and white wine. Reduce to 2 tablespoons and then add saffron threads and 1 to 2 tablespoons of cream. Place pan over high heat and whisk in butter a piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and white pepper to taste. Place scallops in a steamer over simmering water and steam for 2 to 3 minutes. Then add snow peas and steam 1 minute more. Transfer linguine to a plate, top with scallops and snow peas and top with sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43509,"Healthy Potato Salad 1 lemon 5 or 6 sprigs fresh parsley, plus 2 tablespoons chopped leaves 2 or 3 sprigs fresh thyme 1 bay leaf 3 cloves garlic, smashed 2 pounds small red-skinned potatoes, cut into 1/4-inch-thick rounds Kosher salt 4 medium carrots, cut into 1/4-inch-thick rounds 3/4 cup fat-free plain yogurt 1/4 cup low-fat mayonnaise 1 tablespoon plus 1 teaspoon whole-grain or dijon mustard 3 scallions, minced, whites and greens separated
3 scallions, minced, whites and greens separated Freshly ground pepper 2 stalks celery, cut into 1/4-inch-thick slices 1 small Kirby cucumber, cut into 1/4-inch-thick rounds Instructions: Peel a 2-inch-long strip of zest from the lemon; tie into a bundle with the parsley and thyme sprigs and bay leaf using kitchen twine. Put in a saucepan with the garlic, potatoes, 2 tablespoons salt and 8 cups water. Bring to a boil, then reduce to a simmer and cook about 10 minutes. Add the carrots and cook until the potatoes are tender and the carrots are crisp-tender, about 5 more minutes. Reserve 1/4 cup of the cooking water, then drain the vegetables and discard the herb bundle. Let cool. Meanwhile, finely grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice into a large bowl. Whisk in the yogurt, mayonnaise, mustard, scallion whites, chopped parsley, reserved cooking water, 1 teaspoon salt and 3/4 teaspoon pepper. Add the potatoes, carrots, celery and cucumber to the dressing and toss. Chill about 4 hours. Top with the scallion greens. Photograph by Andrew Mccaul ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 43510,"Sausages and Sauerkraut 1 onion, thinly sliced 6 tablespoons goose fat 2 1/5 pounds Sauerkraut, recipe follows 1 apple, diced 5 juniper berries 7 ounces smoked bacon 3 ounces white wine plus 2 ounces 2 tablespoons water 11 pounds white cabbage, shredded 5 tablespoons salt 1 pound plus 5 ounces pork neck 14 ounces pork belly Pinch ground mace Pinch ground cardamom Pinch dried marjoram 1 tablespoon salt Pinch freshly ground pepper 2 eggs 1/2 cup milk Sausage casings Instructions: In a large skillet over medium-high heat, fry the onion in the goose fat until it starts to brown. Add the sauerkraut, and heat it through for 5 minutes. Then add 1 cup of water, cover with a lid, and cook for 20 minutes. Then add the apple, juniper berries, and the bacon. Stir well, add 3 fluid ounces white wine, and 2 tablespoons water. Cook for 35 minutes. After 30 minutes of cooking, add the remaining 2 fluid ounces of white wine. Put the cabbage and salt alternately in a terra cotta pot, and press down with a weight or heavy pan until juice covers the shredded cabbage. Cover the pot with a cloth, and weight it down with planks and stones. Place in the refrigerator for 4 to 6 weeks before cooking it. All ingredients and equipment need to be very cold when making sausage. Cut the neck and belly of pork, and grind it into a large bowl. Add the mace, cardamom, marjoram, salt, and pepper, and mix it all together with your hands. Add the eggs, and mix again. Then add the milk, and mix again. Place the casing over a funnel. Stuff the casing with the meat mixture, and then tie the casing to make your desired size of sausage links. Once you have made all of the sausages, heat a large skillet over medium-high heat. Add enough oil to lightly film the pan, and let oil heat. In batches, add the sausages to the hot oil, and fry until browned and fully cooked through. Serve with the steaming sauerkraut, and mustard, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 43511,"Ceci alla Siciliana 6 cans (14 ounces each) chickpeas, drained and rinsed 2 1/2 cups celery, including some of the chopped leaves 1 cup red onion, minced 6 tablespoons minced fresh Italian flat-leaf parsley 1/2 teaspoon minced Calabrian chiles, or more to taste (can substitute with red chili flakes) 3 cloves garlic, minced 1 cup extra-virgin olive oil 3 tablespoons Champagne vinegar Salt and freshly ground black pepper 2 loaves ciabatta or Italian bread Extra virgin olive oil, for brushing Instructions: In a large bowl, stir the chickpeas, celery, onion, parsley, chiles, garlic, olive oil, and vinegar. Season, to taste, with salt. Serve immediately or let stand for 1 or 2 hours and re-season just before serving. Slice the bread into 1/2-inch thick slices. Toast on a preheated grill or in an oven for 4 to 5 minutes. Brush 1side with olive oil. Season with salt and pepper. Spoon some of the chickpea mixture over the bread slices and serve immediately. ","[Nero d'Avola, Aglianico, Montepulciano, Garnacha]" 43512,"Cinnamon Roll Apple Pie 1 14.5-ounce box refrigerated pie dough All-purpose flour, for dusting 2 tablespoons unsalted butter, at room temperature 1/2 cup granulated sugar 1 1/8 teaspoons ground cinnamon 5 assorted apples, such as McIntosh, Granny Smith and Pink Lady (about 2 pounds) Juice of 1 lemon 1 teaspoon vanilla extract 1 large egg, lightly beaten 2/3 cup confectioners' sugar 2 tablespoons milk, plus more if needed Instructions: Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble. Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie. Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg. Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly. Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 43513,"Fettuccine with Shrimp and Goat's Cheese 12 ounces dried fettuccine 6 ounces mild goat's cheese like Montrachet cut into small pieces 1 1/2 cups seeded chopped ripe tomatoes 1/3 cup (packed) chiffonade of fresh basil Salt and dried red pepper flakes 1/3 cup olive oil 12 ounces uncooked shrimp, peeled and deveined and cut into 1/2-inch chunks 2 garlic cloves, peeled Slivered black oil cured olives, for garnish Instructions: Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes or until al dente. In a large serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done. Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43514,"Macerated Strawberries 2 pints medium size strawberries, hulled and sliced 1 (750 milliliter) bottle red wine 1/4 cup orange blossom honey 1 teaspoon finely chopped lemon zest 1 teaspoon ground black pepper 1/2 cup sugar Instructions: In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 43515,"Sicilian-Style Sardine Pasta with Bread Crumbs 1/4 cup plus 3 tablespoons extra-virgin olive oil 8 cloves garlic, chopped 1 1/2 cups bread crumbs 1/2 cups flat-leaf parsley, chopped Coarse salt and coarse black pepper 2 tins sardines, 4 ounces each, drained, boned and chopped 1 teaspoon crushed red pepper flakes 1 pound linguini, fresh or dried, your choice, cooked to al dente in salted water Instructions: To a large skillet preheated over medium heat, add 1/4 cup extra-virgin olive oil, 4 turns of the pan, and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 teaspoon of each. Transfer bread crumbs to a dish and reserve. Return skillet to heat and add 3 tablespoons extra-virgin olive oil, 3 turns of the pan. Add sardines and red pepper flakes to the pan and saute over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve. ","[Nero d'Avola, Aglianico, Tempranillo, Garnacha]" 43516,"Roast Chicken Dinner with Carrots and Shallots 2 1/2 pounds carrots, peeled and bias, cut into 2-inch pieces 3 small bulbs shallots, peeled 2 large strips orange peel 3 small sprigs rosemary 1/4 cup extra virgin olive oil 1/3 cup Kalamata olives, pitted (optional) 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 bone-in pieces organic chicken (split breasts or thighs) 3/4 teaspoon sweet or smoked paprika Instructions:

1. Preheat the oven to 425 degrees F. Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives. Season with 1/4 teaspoon salt and a pinch of black pepper. Scatter the vegetables in a single layer on a baking sheet or roasting pan.
2. Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces. Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork tender, 40 minutes. Serve with a large green salad, and farro or spelt, or a slice of rustic whole-grain bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 43517,"Frozen Mocha 1/2 cup (unsifted) unsweetened Dutch Process Cocoa 3/4 cup sugar 3/4 cup plus 1/4 cup water 4 teaspoons instant espresso powder or freeze dried instant coffee 2 cups low fat (2 percent) milk Instructions: Combine cocoa and sugar in a medium saucepan. Whisk in 3/4 cup of the water, a little at a time. Bring the mixture to a simmer. Simmer for 2 minutes, stirring constantly. Remove from heat and stir espresso powder and milk. Strain into a shallow pan. Freeze several hours until hard. Break the frozen mixture up with a fork and place the chunks in the bowl of a food processor. Add the remaining 1/4 cup of water and process until no lumps remain and the mixture is thick and slushy and lightened in color. Serve at once in goblets to be eaten with a spoon, or refreeze overnight and scoop like sherbet to serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 43518,"Basic Pasta Dough 1 1/2 cups unbleached flour 3 eggs Instructions: On a clean dry work surface, make a mound of the flour and, using your fingers, make a well in the center of the mound. Using a fork, break the shell of the eggs one by one and drop the eggs into the center of the well you made of the flour. With the fork, beat the eggs together. Again using the fork, slowly begin to fold the flour in towards the center of the well to incorporate the flour into the beaten eggs. As you mix the flour with the beaten eggs, it will begin to form a doughy mass. Work this mass using your fingers until it begins to lose its moist and sticky character. When the mass begins to feel uniformly dry, begin to work the dough using both hands: kneading with the palms of both hands, pushing from the center of the ball of dough outwards and folding the near edge inwards to begin the kneading cycle again. The kneading stage should take about 10 minutes by hand. After the dough has been fully kneaded, it is time to thin the dough into sheets suitable for cutting. A manual pasta machine works wonders at this stage. Cut the ball of dough into three equal pieces. Form these pieces, by hand, into equal rectangular shape to be passed through the rollers of the pasta machine. Set the cylindrical rollers at their widest opening, put a piece of dough in the space between rollers and crank the handle to pass the dough through. As the sheet of pasta comes out the bottom of the rollers it should be set on a dry cotton towel to rest while you begin on the next piece. Repeat the thinning process with the remaining pieces of pasta, thinning and then setting aside, consecutively so that each piece of pasta is equally rolled out. When all the pasta has passed through the first rolling stage, set the machine to the next setting to begin rolling the pasta thinner. Start the rolling process again, beginning with the first piece of dough and continue with the remaining pieces. As each is rolled thinner set it aside and continue onto the next. As you return to the first piece of dough, set the cylinders one setting closer. Continue in this fashion until the pasta dough has been rolled out as thinly as possible. As the sheets of dough rest, keep them on a cotton towel, to prevent sticking to the work surface. When they are all rolled out you are ready to cut the pasta into the desired shape. They can be cut using the cutting wheels of the rolling machine or by hand using a knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43519,"Pound Cake 8 ounces unsalted butter, at room temperature (2 sticks), plus more for greasing 3 cups all-purpose flour, sifted, plus more for dusting 1/2 cup vegetable shortening
   3 cups granulated sugar
   5 large eggs
   1 teaspoon baking powder
   1/2 teaspoon table salt
   1 cup milk, at room temperature
   1 tablespoon vanilla extract
   Confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Grease and flour a tube pan. Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes. Cream on this setting until done. Add the sugar a little at a time. Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated. In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined. Reduce the stand mixer setting to the lowest speed. Start adding a little of the dry ingredient mix followed by some milk. Alternate the dry ingredients and the milk ending with dry ingredients. Then add the vanilla extract. Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes. Remove the pound cake from the oven and let it cool down for 3 to 5 minutes. Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack. If the pound cake cools too long while still in the tube pan, it might break or not come out. Cool the cake for 30 minutes before dusting with confectioners' sugar. Serve the same day or lightly toasted the following day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43520,"Hot Chocolate Tart 3 cups flour 3/4 cup cocoa powder Scant 1 cup sugar 11 ounces butter 2 yolks 1 tablespoon cream 1 tablespoon vanilla extract 5 ounces bitter sweet chocolate 5 1/2 ounces unsalted butter 3 yolks 3 eggs 1 1/2 cups powdered sugar 1/2 cup flour Serving suggestions: powdered sugar, cocoa powder, and ice cream or whipped cream Instructions: For the Chocolate Sable: This sable crust recipe will provide you with more than enough dough than you need for the Hot Chocolate Tart. You can either cut the recipe in half or make the full amount and freeze the remaining dough for up to two months.
   In a mixer with the paddle attachment on low, mix together the flour, cocoa powder, sugar, and butter, blending until sandy.
   In a separate bowl whisk together the yolks, cream, and vanilla extract. Add to the dry ingredients and mix until dough just comes together. Make into disks, wrap, and chill for two hours.
   Preheat oven to 375 degrees F.
   Roll out in small batches, as it gets soft fast. With a large round cutter, cut out disks and keep them chilled while you roll and cut the rest of the dough.
   Line 4-inch tart rings with the disks and chill. Line the rings with plastic wrap (that's right!) and fill with rice, then gather the plastic wrap up to contain the rice. Bake for 14 minutes, then remove the rice packets and bake 2 more minutes to crisp. Let cool slightly while you make the filling.
   To make the filling: Melt the chocolate and butter over simmering water.
   Meanwhile, whisk together the eggs and yolks. Whisk in the powdered sugar to the egg mixture until most of the lumps are gone. Whisk in the melted chocolate mixture, and lastly, the flour.
   Pour filling into tart shells and bake for 8 minutes. The center should still shimmy and be loose and melted.
   Serve immediately sprinkled with powdered sugar and cocoa powder and ice cream or whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43521,"Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce d ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 43522,"Chicken Marsala 4 (8-ounce) chicken breast halves, pounded 2 tablespoons Worcestershire sauce 1 tablespoon butter 1 cup sliced mushrooms 2 shallots, minced 1/4 cup brandy 1/4 cup Marsala 1 cup chicken broth 1/4 cup heavy cream Salt and pepper, to taste Instructions: Marinate chicken breasts in Worcestershire sauce for at least 15 minutes. Heat butter in fry pan and brown chicken in butter. Remove chicken to plate. Saute mushrooms for about 3 minutes adding more butter if necessary. Add shallots and cook for 2 minutes. Deglaze the pan with brandy. Add the Marsala and chicken broth, reduce by 1/3. Add the cream and cook sauce until thick enough to coat the back of a spoon. Season to taste and spoon over chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43523,"Tropical Spice Cake 4 tablespoons butter, softened 1 cup sugar 1 cup molasses 1 cup half and half 2 eggs, lightly beaten 2 cups all purpose flour 2 teaspoons baking soda 3 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves Powdered sugar, for finishing Instructions: Preheat oven to 375 degrees. Use some of the butter to lightly coat a 9inch round cake pan. Place remaining butter in a mixing bowl and add the sugar. Beat well with a whisk until light and fluffy. Add the molasses and whisk well to combine. Slowly add the half and half, then the egg, whisking constantly to incorporate thoroughly. Sift together the flour, baking soda, and spices and add to batter. Whisk until just combined; do not overwork. Pour batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and run a knife around the inside of the pan. Let cake cool in pan ten minutes then invert to remove from pan. Let cool completely and sift powdered sugar over the top to decorate. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 43524,"Pizza from Naples: Pizza alla Neapoletana 1/2 ounce fresh yeast or 1 package active dry yeast 1 cup minus 2 tablespoons lukewarm water 2 cups unbleached all-purpose flour Pinch salt, plus 1 teaspoon 1 tablespoon olive oil 2 1/2 tablespoons olive oil 3 large ripe tomatoes, peeled and quartered or 6 canned San Marzano tomatoes, drained 6 ounces mozzarella, coarsely grated 3 whole anchovies in salt, rinsed, boned, and drained 1 1/2 tablespoons capers, drained 1/4 teaspoon pepper 1 teaspoon minced fresh oregano Instructions: Preheat oven 450 degrees F. Dissolve yeast in water. Pour flour into a mound onto the counter. Add dissolved yeast, salt, and olive oil to center. Work in flour from outside into liquid with fork until it resembles a dough. Work in rest of flour by hand. Leave 1 tablespoon flour unincorporated. Place dough in bowl. Sprinkle with leftover flour. Cover with dishtowel. Let rest for about 1 hour at room temperature, until double in size. Pass tomatoes through food mill using smallest holes into small bowl. Set aside. When dough is ready, place heavy aluminum foil on a pizza board. Oil it with 1 tablespoon olive oil. Spread dough on foil, using fingertips to about 16 inches by 14 inches. Spread on pureed tomatoes. Sprinkle on mozzarella. Distribute anchovies and capers. Add salt, pepper, and oregano. Drizzle on remaining 1 1/2 tablespoons olive oil. Bake on middle shelf for 35 minutes or until crisp. Remove. Slice and serve. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 43525,"Happy Trails Granola 1/2 cup maple syrup 1/4 cup vegetable oil 1 teaspoon ground cinnamon 3 cups rolled oats 1 cup chopped walnuts 1 cup sunflower seeds 1/4 cup firmly packed dark brown sugar Pinch kosher salt 2 egg whites 1 cup shredded sweetened coconut flakes 1 cup dried cranberries 1/2 cup candy coated chocolates (recommended: M and M s) Instructions: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a small pot over medium heat, whisk together the syrup, oil and cinnamon. Cook until it just bubbles. Remove from the heat and cool slightly. In a large bowl, add the oats, walnuts, sunflower seeds, brown sugar and a pinch of salt. Pour in the syrup mixture and toss well. In a small bowl, whisk the egg whites to combine. Pour over the granola and toss well. Evenly spread the mixture onto a sheet tray. Bake until golden, turning several times, about 35 to 40 minutes. Remove from the oven to a serving bowl and cool. When cool add the remaining ingredients and serve. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 43526,"Citrus-Cranberry Sauce 2 large navel oranges 1 (12-ounce) package fresh cranberries, picked over 3/4 cup sugar 1/4 cup water 1/8 teaspoon ground ginger 1/2 teaspoon fresh lemon juice 1/2 teaspoon fresh lime juice Instructions: Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 43527,"Scampi Bowl 1/4 cup butter 2 large Vidalia onions, halved and thinly sliced 16 new potatoes, halved 1 teaspoon kosher salt, plus 1 tablespoon 1/4 teaspoon saffron Corn Broth, recipe follows 2 pounds raw scampi, peeled, tail on, deveined, butterflied 1 cup corn kernels, reserved from Corn Broth 1 cup cherry tomatoes, halved 1/2 cup basil, torn into large pieces, for garnish 12 Garlic Croutons, recipe follows 8 ears corn 6 cups water 1 teaspoon kosher salt 12 slices French baguette, cut on the bias 2 garlic cloves 1/4 cup softened butter Instructions: In a large stockpot, melt butter over medium heat and saute onions until translucent, about 5 minutes. Add potatoes, 1 teaspoon of salt, and saffron. Saute for 1 minute. Increase heat to high and add Corn Broth. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes. Add scampi, corn kernels, and tomatoes. Cover and cook for another 5 minutes. Season with 1 tablespoon of salt. Garnish with basil and 2 Garlic Croutons. Cut the kernels off 2 of the corn cobs and reserve for later. Grate the kernels off the remaining cobs, making sure to keep all the corn milk. Cut all 8 cobs into smaller pieces, about 2 inches long. Place corn milk, cobs, salt and water in a saucepan. Bring to a boil, reduce heat and simmer for 30 minutes. Strain broth and reserve. Toast the slices of French bread and rub each piece with the garlic cloves. Butter the toast and set aside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43528,"Chocolate Indulgence 6 ounces bittersweet chocolate, finely chopped 6 tablespoons unsalted butter, at room temperature 1/4 cup sugar 2 large eggs, at room temperature 1 tablespoon all-purpose flour About 1/2 cup Chocolate Sauce, warmed 1 cup raspberries Instructions: Preheat the oven to 400F. Have ready four 1/2-cup ramekins, muffin molds, or disposable aluminum cups. If they are not nonstick, lightly coat them with nonstick baking spray. Arrange the ramekins on a rimmed baking sheet. In the top half of a double boiler, combine the chocolate, butter, and sugar. Place over (not touching) barely simmering water in the bottom pan and heat, stirring constantly with a wooden spoon, until melted, fully blended, and smooth. Add the eggs one at a time, whisking well after each addition. Remove from the heat and add the flour, stirring just to combine. Divide the batter evenly among the ramekins, and place the baking sheet in the oven. Bake for 12 minutes, or until just set, slightly cracked on top, and gooey in the interior. Do not over-bake, or the cakes will be too firm. Remove from the oven and let stand for about 5 minutes. Pool about 2 tablespoons of the warm sauce in the center of each dessert plate. Invert a ramekin over each pool of sauce, tapping it gently with your fingers to unmold the warm cake. Sprinkle each plate with an equal amount of the raspberries and serve immediately. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 43529,"Uncle Al's Sausage and Peppers Casserole 1/4 cup olive oil 2 pounds fresh turkey sausage (about 8 links), cut in 1/2 1 medium red onion, quartered and separated 1 red bell pepper, cored, seeded, and cut into 1- inch-wide strips 1 green bell pepper, cored, seeded, and cut into 1-inch-wide strips 1 yellow bell pepper, cored, seeded, and cut into 1- inch-wide strips 1 pound green beans, ends trimmed and halved 1 (14-ounce) can no-sugar-added diced tomatoes 3 cloves garlic, chopped 2 tablespoons chopped basil leaves, plus some for garnish 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon freshly ground black pepper 8 ounces button mushrooms 4 marinated hot cherry peppers, optional Shaved Parmesan, for garnish Instructions: Preheat oven to 375 degrees F. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don't fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes. Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 43530,"Spaghetti Squash with Peanut Sauce 1/2 spaghetti squash, seeded 2 tablespoons peanut butter
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon grated ginger
1/4 teaspoon crushed red pepper flakes
1 clove garlic
Kosher salt
Chopped cilantro, mint and peanuts, for garnish
Instructions: Microwave the spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree the peanut butter, lime juice, soy sauce, rice vinegar, ginger, red pepper flakes, garlic and 1 tablespoon water. Toss with the squash. Season with salt. Top with the chopped cilantro, mint and peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 43531,"Pinata Cake Cooking spray 2 16-to-18-ounce boxes chocolate cake mix (plus required ingredients) 7 wafer ice cream cones 2 16-ounce tubs vanilla frosting 3 7-ounce bags shredded sweetened coconut Gel or neon food coloring (purple, yellow, blue, orange and pink) Black icing, for decorating Instructions: Preheat the oven to 325 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray; line with parchment, leaving an overhang. Prepare the cake mixes as directed. Fill the pans about two-thirds of the way with batter (you' ll have a little left over). Bake the cakes 45 minutes, then remove 1 cake from the oven and insert the top 1/2 inch of an ice cream cone 1 1/2 inches from an end as shown. Continue baking both cakes 10 to 15 more minutes. Let cool, then lift out of the pans. Use a serrated knife to trim the domed top of the cake without the cone; set trimmed-side down on a work surface. Use frosting to attach 4 ice cream cones to the 4 corners for legs. Transfer to the freezer. Trim the bottoms of the 2 remaining cones with a serrated knife to make pointed ears. Cut the cake with the baked-in cone in half to form the head (you won't need the other half). Set cut-side down. Use frosting to attach the \ears\ to the top of the head; transfer to the freezer. Divide the coconut among 5 zip-top bags. Add a few drops of food coloring to each bag, then shake and massage to mix. Add more food coloring as needed until the colors are bright. Remove the cake with legs from the freezer. Cover the cones with frosting and press purple coconut around them. Frost half of the body as shown and cover with yellow coconut. Invert the cake so it stands on the cone legs. Frost the rest of the body and cover with blue coconut on the sides and orange coconut on the top, leaving a square bare as shown. Return to the freezer. Frost the head, ears and snout; cover with stripes of purple, blue, pink and yellow coconut. Place on top of the body as shown. Use the remaining white frosting and the black icing to make eyes and nostrils. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 43532,"Red Beans and Rice 1 pound dry red kidney beans 8 ounces smoked pork or ham, diced 1-ounce rendered pork fat 2 ribs celery, diced 1/2 yellow onion, sliced 1 red bell pepper, diced 1 green bell pepper, diced Salt Red pepper flakes 2 tablespoons tomato paste 1 clove garlic, sliced 2 quarts chicken stock Dash hot sauce (recommended: Tabasco) 1 tablespoon red wine vinegar Green onions, sliced 1 tablespoon freshly chopped cilantro leaves 1 tablespoon freshly chopped green onions 1 tablespoon freshly chopped flat-leaf parsley 1 tablespoon freshly chopped mint leaves 2 tablespoons olive oil Salt 2 cups jasmine rice 2 1/2 cups water Instructions: For the Red Beans: Soak beans overnight in cool water. In a large sauce pot, over medium heat, brown the pork in the pork fat. Add the celery, onion and bell peppers and let sweat until lightly brown. Season with salt and red pepper flakes. Stir in the tomato paste and garlic. Add the chicken stock and beans. Reduce heat to low and simmer until beans are tender and thick, about 2 hours. Season with salt, to taste and stir in the hot sauce, vinegar and green onions. For the green rice: In a food processor add the herbs, oil and a pinch of salt. Add the rice and water to a rice cooker and season with salt, to taste. When cooked, fluff the rice and stir in the herb mixture. Transfer the beans to a serving bowl or platter and serve with the green rice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 43533,"Minestrone with Kale and Turkey Sausage 2 cups torn sourdough bread, crusts removed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 links mild Italian turkey sausage (about 6 ounces), casings removed 1 small onion, diced 2 carrots, diced 2 cloves garlic, minced 1/2 small bunch curly kale, chopped (about 8 cups) 1 14.5-ounce can petite diced tomatoes 1 15.5-ounce can chickpeas, drained and rinsed 3/4 cup ditalini pasta (about 4 ounces) 4 cups low-sodium chicken broth Instructions: Preheat the oven to 400 degrees F. Toss the bread on a baking sheet with 1 tablespoon oil and season with salt and pepper. Bake, tossing halfway through, until crisp, 15 to 20 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned in spots and no longer pink, 4 to 6 minutes. Add the onion, carrots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook until almost tender, 6 to 8 minutes. Add the kale and cook until just wilted, about 2 minutes. Stir in the tomatoes, chickpeas, pasta, broth and 4 cups water. Cover and bring to a boil, then reduce the heat and simmer until the kale is tender and the pasta is al dente, 3 to 5 minutes. Season with salt and pepper. Ladle the soup into bowls. Top with the croutons and season with pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43534,"Glazed Funnel Cakes 1/3 cup Irish cream liquor, preferably Baileys 2 large eggs 1 cup whole milk 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/4 cup confectioners' sugar 1 tablespoon cocoa powder 1 teaspoon baking powder 1 teaspoon kosher salt 4 cups canola oil Granulated sugar, for sprinkling 1/4 cup Irish cream liqueur, preferably Baileys 1 cup confectioners' sugar Instructions: Make the batter: In a large bowl, whisk together the Irish cream, eggs, milk and vanilla. Sift the flour, confectioners' sugar, cocoa and baking powder right over the wet ingredients. Add the salt and whisk to combine. Transfer the batter to a large resealable kitchen bag or pastry bag. Refrigerate for at least 30 minutes and up to 4 hours. Make the glaze: In a small bowl, whisk the Irish cream and confectioners' sugar together until smooth. Set aside until ready to serve. Get ready: Meanwhile, preheat the oven to 350 degrees F. Pour the oil into a wide heavy-bottomed pot or pan. Heat the oil to 350 degrees F over medium heat. Fit a baking sheet with a wire rack. Have a spider, fish spatula, or slotted spoon on hand. Fry: Cut a small corner of the plastic bag or bottom of the pastry bag to create a small opening. Pour the batter from the bag into the hot oil, streaming about 5 overlapping rings of batter. Allow the batter to fry until it firms up and turns brown on the underside, 2 to 3 minutes. Use the spider to gently lift the cake out of the oil and flip it to the other side. Fry until golden brown, an additional 2 to 3 minutes. Transfer the funnel cake to the wire rack. Sprinkle with some granulated sugar. Use up the remaining batter to fry more funnel cakes, allowing the oil to return to 350 degrees F before each batch. You can hold the funnel cakes on the baking sheet in the oven while you make the remaining funnel cakes. Serve: Arrange the funnel cakes on plates, drizzling generously with the glaze. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43535,"Fried Green Tomatoes 1 cup canola oil 1 cup egg substitute (recommended: Egg Beaters) 1 cup fine plain bread crumbs 1 green tomato, sliced 1/4-inch thick Remoulade sauce, accompaniment, optional Shrimp, accompaniment, optional Instructions: Pour the oil into a large heavy pan suitable for deep-frying and heat oil to 350 degrees F. Pour the egg substitute into a shallow bowl and place the bread crumbs into another shallow bowl. Dip the sliced green tomatoes into the egg substitute and then into the bread crumbs to lightly coat. To test if the oil is hot enough, add a pinch of the bread crumbs to the oil; if it bubbles to the top, then you are ready to fry. Carefully add tomatoes to the hot oil and cook on 1 side for 1 minute. Flip the tomatoes to cook on the reverse side for 1 minute. Remove tomatoes from the oil and drain on paper towels. Top with a remoulade sauce and serve with shrimp, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 43536,"Arugula and Farro Salad with Garlic Vinaigrette 1/2 cup olive oil 1/4 cup garlic cloves, peeled
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper 4 cups arugula 3/4 cup cooked farro 1/2 cup dried cranberries
1/4 cup crumbled goat cheese Instructions: For the vinaigrette: Heat the oil and garlic cloves in a small saucepan over medium-high heat until simmering. Adjust the heat to maintain a slow simmer. Cook until the garlic is tender and golden, 25 to 30 minutes. Let cool to room temperature. (The garlic and oil can be refrigerated in an airtight container for up to 1 month.) In a food processor, combine the fried garlic, 1/4 cup of the garlic oil, the vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Puree until smooth. For the salad: Combine the arugula, farro, cranberries and goat cheese in a large bowl. Toss with the vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43537,"Steak with Olive Salsa 2 tablespoons extra-virgin olive oil 3 cloves garlic, chopped 4 sprigs rosemary, leaves stripped 1 1/2 pounds boneless lamb steak or skirt steak Kosher salt and freshly ground black pepper 1/3 cup chopped fresh parsley 3/4 cup pitted green Spanish olives, coarsely chopped 3 lemons, halved 4 banana or Cubanelle peppers, halved lengthwise and seeded 2 bunches scallions Instructions: Preheat a grill to high. Combine the oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl. Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter. Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper. Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 43538,"Shrimp Stuffed Peppadews 2 tablespoons extra-virgin olive oil, plus 1/4 cup extra-virgin olive oil 1/2 cup diced onions 2 tablespoons diced garlic 3/4 pounds shrimp, (21/25 count), cleaned and diced 2 tablespoons white wine 1 tablespoon lemon juice 1 tablespoon butter 2 tablespoons freshly chopped Italian parsley leaves 1 1/2 cups peppadews, mild (20 to 25 pieces) 3 tablespoons rice wine vinegar 2 tablespoons mirin or white wine 1 tablespoon soy sauce 3 tablespoons sliced green onions 2 cups napa cabbage Instructions: In a medium saute pan add 2 tablespoons extra-virgin olive oil, and sweat onions and garlic. Add chopped shrimp, saute until they turn pink, then deglaze with white wine and lemon juice. Add butter, let melt, and cool to the touch. Toss in the parsley. Stuff peppers with shrimp mixture. Mix rice wine vinegar, 1/4 cup extra-virgin olive oil, mirin, soy sauce, green onions, and cabbage. Place peppers on cabbage mixture for service. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 43539,"How to Make Yi Mein for Chinese New Year | Longevity Noodles Kosher salt 4 ounces very thin long wheat-flour noodles (longevity noodles) 2 tablespoons toasted sesame oil 3 small cloves garlic, finely minced Sea salt and ground white pepper Instructions: Bring a large pot of water to boil over high heat and salt it generously. Add the noodles, stir, and cook until al dente, about 2 minutes. Drain and rinse with cold water, shaking well to remove excess moisture, and transfer to a serving bowl.
Whisk together the sesame oil, garlic and salt and white pepper, to taste, until combined. Pour the mixture over the noodles and toss well to coat. Taste and adjust the seasoning with more salt and white pepper, if necessary. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 43540,"Dinner Party Chicken 4 (1/2-inch thick) slices sandwich bread 2 teaspoons melted unsalted butter, plus 6 tablespoons cold unsalted butter, cut into pieces 4 (1/8-inch thick) slices boiled ham 4 (6 to 7-ounce) boneless, skinless chicken breast halves 1 teaspoon Essence or Creole Seasoning, recipe follows 1/2 teaspoon salt, plus more for seasoning chicken 1/4 teaspoon freshly ground black pepper, plus more for seasoning chicken 1 tablespoon olive oil 1/4 cup minced shallots 2 teaspoons minced garlic 1/2 teaspoon herbes de Provence 1 tablespoon tomato paste 1/2 cup dry white wine 2 cups peeled, seeded and chopped fresh tomatoes 1 1/2 cups chicken stock or canned low-sodium chicken broth 1/2 cup heavy cream Chopped fresh parsley leaves, for garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 400 degrees F. Line a small baking sheet with aluminum foil and set aside. Toast the bread until light golden brown on both sides. Trim the toast using a 4-inch round cookie cutter and using a pastry brush, lightly coat 1 side of each toast with 1/2 teaspoon of the melted butter. Set aside on a wire rack to crisp. Reserve trimmed crusts and crumble into coarse bread crumbs to be used as garnish. In a large nonstick skillet or saute pan sear the ham slices until lightly golden, about 1 minute. Set aside. Season each chicken breast with 1/4 teaspoon of the Essence and season lightly with salt and pepper. In the already hot large skillet or saute pan, heat the oil over high heat. Add the chicken and sear until lightly colored, about 1 1/2 minutes per side. Transfer the chicken to the prepared baking sheet and cook until cooked through, 12 to 14 minutes. While the chicken breasts are finishing in the oven, make the pan sauce: Return the skillet to medium-high heat and melt 2 tablespoons of the butter in the fat and juices remaining in the pan. When the butter is foamy, add the shallots, salt, and pepper and cook, stirring, until the shallots are soft, about 2 minutes. Add the garlic and herbes de Provence and cook, stirring, for 30 seconds. Add the tomato paste, wine, and tomatoes; bring to a boil, and cook, stirring, until the wine is reduced, about 1 minute. Add the stock, return to the boil, and cook until the mixture is reduced by half, about 8 minutes. Add the heavy cream, stir, and place the chicken breasts in the pan. Top each chicken breast with a piece of ham and baste with the sauce; continue to cook until sauce is thick enough to coat the back of a spoon, about 5 minutes. Reduce the heat to low and swirl in the remaining 4 tablespoons butter, a piece or 2 at a time. Remove from the heat, adjust the seasoning to taste, and cover to keep warm until ready to serve. To serve, place 1 toast round in the center of 4 large plates and place 1 ham-topped chicken breast on top. Drizzle each portion with the sauce, garnish with chopped fresh parsley and the reserved bread crumbs and serve immediately. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 43541,"Fusilli with Grape Tomatoes and Burrata Kosher salt 10 ounces fusilli 1/4 cup extra-virgin olive oil 4 cloves garlic, sliced 1 pint grape or cherry tomatoes 1/4 teaspoon red pepper flakes 1 4-ounce ball burrata cheese Freshly ground pepper 4 teaspoons fresh oregano Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 3/4 cup cooking water and then drain. Meanwhile, heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the garlic and cook until just starting to brown, about 1 minute. Add the tomatoes and a big pinch of salt and cook, without stirring, until the tomatoes start to blister and split, 1 to 2 minutes. Continue cooking, stirring and gently smashing the tomatoes, until they break down, 2 to 4 minutes. Stir in the red pepper flakes. Add the pasta and 1/2 cup of the cooking water to the tomatoes. Cook over medium-high heat, gently stirring, until the pasta is well coated, 1 to 2 minutes. Add more cooking water if the pasta is dry; season with salt. Divide the pasta among shallow bowls. Carefully cut the burrata into quarters and place on top of the pasta. Lightly season the burrata with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Sprinkle with the oregano. ","[Barolo, Barbaresco, Chianti, Rioja]

" 43542,"CCQ Pit Beans Extra-virgin olive oil 1 clove garlic, minced 1 medium onion, roasted then minced 1/2 cup ketchup 1/2 cup tomato sauce 1 cup water, or more if needed 3 tablespoons cider vinegar 3 tablespoons Worcestershire sauce 2 tablespoons fresh lemon juice 1 tablespoon sherry vinegar 1 teaspoon hot sauce 2 tablespoons molasses 3 tablespoons firmly packed dark brown sugar 2 tablespoons prepared mustard 1 teaspoon dry mustard 1 teaspoon paprika 3/4 teaspoon smoked paprika 1 1/2 teaspoons cinnamon (smoked for 5 minutes) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup water, if needed 2 cups combination of canned pinto, kidney and chickpeas 1 cup CCQ Signature sauce, recipe follows 2 tablespoons chopped scallion, for garnish Instructions: Heat the oil in a large nonreactive saucepan over medium heat. Add the garlic and saute until softened, but not brown. Add in the roasted onion. Stir in the ketchup, tomato sauce, 1 cup water, vinegars, Worcestershire sauce, lemon juice, hot sauce, molasses, sugar, both mustards, spices, salt and black pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, until thickened, about 15 minutes, stirring often to prevent scorching. If the sauce becomes too thick, add a little water. Remove from heat. Stir the beans and 1 cup of the sauce together. Garnish with scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43543,"Baked Macaroni and Cheese 1/2 pound elbow macaroni 3 tablespoons butter 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1/2 cup yellow onion, finely diced 1 bay leaf 1/2 teaspoon paprika 1 large egg 12 ounces sharp cheddar, shredded 1 teaspoon kosher salt Fresh black pepper 3 tablespoons butter 1 cup panko bread crumbs Instructions: Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43544,"Shrimp Beignets 3 pounds gulf shrimp, peeled and deveined 3 tablespoons vegetable oil 1 tablespoon chopped tarragon Salt and pepper 1/2 cup lobster stock 8 ounces goat cheese 1 1/2 cups lukewarm water 1 ounce yeast 8 cups all purpose flour 1 cup milk 8 tablespoons butter, plus 1/2 cup melted butter 2 eggs 2 teaspoons salt Pinch sugar 1 egg white Instructions: Stuffing: Rough chop shrimp, taking care to remove any debris. Briefly saute in oil. Add tarragon, salt, and pepper. Deglaze with stock, but do not reduce. Remove from heat and add goat cheese to bind. Stir in goat cheese off the heat so it gently melts. Transfer to a container and refrigerate. Dough: In bowl of heavy-duty mixer, stir together water and yeast until yeast granules dissolve. Whisk in 1 cup flour to make thick batter. Cover bowl loosely with plastic wrap. Let stand for 30 minutes, or until sponge has doubled in volume and is bubbly. In mixing bowl, whisk together milk, butter, and eggs. In separate bowl, whisk together 6 1/2 cups of remaining flour and salt. Lightly oil large bowl. In bowl of heavy-duty mixer, using paddle attachment beat sponge on low speed until smooth. Add milk mixture and beat until blended. Using rubber spatula, scrape down sides of bowl. Add flour mixture one cup at a time. Increase speed to medium and beat dough for 5 minutes, or until is comes away from side of bowl and wraps around paddle. If dough is sticking to side of bowl at this point, add remaining 1/2 cup flour, 1 tablespoon at a time until dough stops sticking.
Scrape dough into a lightly oiled bowl (it will be sticky). Cover bowl with plastic wrap and let dough rise for 45 to 60 minutes or until it has increased in volume 1 1/2 times.
Lightly dust large baking sheet with flour. Dust work surface with flour. Scrape dough onto work surface and lightly sprinkle top of dough with more flour. Dust hands with flour. Gently press down on the dough to deflate it. Flatten dough into circle about 1/4-inch thick.
Onto floured surface, roll dough out firmly and smoothly to 3/4-inch thickness. Using a sharp blade, square off dough as evenly as possible. Lightly brush entire surface with egg whites and mark 1/2 of prepared dough with a floured 3-inch cutter. Do not cut through dough. Place heaping tablespoon of shrimp mixture in center of marked circles. Be sure to keep away from outside ring. Gently fold remaining 1/2 of dough back over marked circles. Using fingers, press out air pockets from around shrimp filling. Cut through dough using cutter centered around the filling. Save dough scraps and roll out for more beignets. Deep fry at 375 degrees F for approximately two minutes on each side, or until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43545,"Salad with Citrus Vinaigrette 1/2 shallot, minced 2 tablespoons Champagne vinegar 1/2 cup freshly squeezed citrus (blood oranges, oranges, key limes etc.) Salt 1 to 2 teaspoons extra-virgin olive oil 2 heads endive 1/2 head frisee 1 head butter lettuce 2 grapefruit, peeled and sectioned 2 oranges, peeled and sectioned 6 beets, cooked and cut into quarters or bite size wedges 2 tablespoons chervil or parsley, chopped 1 avocado, peeled and cut into wedges Instructions: Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 43546,"Herb Roasted Turkey with Pan Gravy 1 carton (26 ounces) Swanson? Chicken Stock (Regular orUnsalted) (about 3? cups) 3 tablespoons lemon juice 1 teaspoon dried basil leaves, crushed 1 teaspoon dried thyme leaves, crushed ? cup all-purpose flour 1 turkey (12 to 14 pounds) 1 tablespoon olive oil Kosher salt and freshly ground black pepper Instructions: 1.Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together. 2.Place the turkey, breast-side up, on a rack in a roasting pan. Brush the turkey with the oil. Season with the salt and black pepper. Insert a meat thermometer into the thickest part of the meat, not touching the bone. 3.Stir the stock, lemon juice, basil, thyme and 1/8 teaspoon additional black pepper in a large bowl. Reserve 1 3/4 cups stock mixture for the gravy. Pour the remaining stock mixture over the turkey. 4.Roast at 325F. for 3 hours or until the thermometer reads 165F., basting occasionally with the pan drippings. Begin checking for doneness after 2 1/2 hours of the roasting time. 5.Remove the turkey from the pan, cover and keep warm. Spoon off any fat and pour off all but 1 1/2 cups pan drippings. 6.Stir the reserved stock mixture and the flour in a medium bowl until the mixture is smooth. Add the flour mixture to the pan. Cook and stir over medium heat until the mixture boils and thickens, scraping up the browned bits from the bottom of the pan. Season, if desired. Serve the gravy with the turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43547,"Loc Lac 2 pinches kosher salt 1 tablespoon sugar 1 tablespoon finely chopped garlic 1 teaspoon freshly ground black pepper 3 tablespoons soybean oil 2 pounds beef tenderloin or sirloin, cut into 1-inch cubes 2 teaspoons sugar 1 teaspoon salt 1/4 cup freshly squeezed lime juice 1/4 cup water 1 teaspoon freshly ground black pepper 2 teaspoons finely chopped garlic 3 tablespoons soybean oil or any vegetable oil 3 tablespoons sugar 4 tablespoons finely chopped garlic 1 1/2 teaspoons freshly ground black pepper 1/3 cup mushroom soy sauce 15 to 20 young lettuce leaves, for garnish 1/4 cup thinly sliced scallion greens, for garnish Jasmine rice, for serving Instructions: Marinade: Combine ingredients for marinade in a baking dish or shallow bowl. Marinate the beef and let sit for 15 minutes to 1 hour at room temperature, or overnight in the refrigerator. Meanwhile, make Lime Dipping Sauce: Stir sugar and salt into the lime juice until well dissolved. Add the rest of the ingredients and mix well. Set aside at room temperature until ready to serve. Saute: Heat up a large saute pan or small wok until hot; very high heat is required so that the meat will cook quickly without bleeding out too much juice. Add soybean oil, sugar, garlic, and black peeper and stir to caramelize for 30 seconds, being careful not to burn the garlic and black pepper. Add marinated beef and stir very quickly over very high heat for 2 minutes. Add mushroom soy sauce and stir to cook for another 2 minutes or so. Cook the beef to desired doneness; it's best served medium-rare to medium. Garnish a large plate with the young lettuce leaves. Plate the loc lac beef in the middle. Sprinkle with scallion greens. Serve with jasmine rice and Lime Dipping Sauce on the side. ","[Pinot Noir, Shiraz, Tempranillo, Garnacha]

" 43548,"Bubble and Squeak 1 pound boiled, cold potatoes 2 ounces dripping or lard 1 onion, finely chopped 8 ounces cooked cabbage or sprouts, chopped Salt Black pepper, freshly ground Instructions: Finely chop the potatoes and crush slightly. In a frying pan melt half the fat and lightly fry the onion. Mix in the potato and greens and season well. Add more dripping or lard. Press the bubble into the hot fat and fry over a moderate heat until browned underneath. Turn the bubble over, add the last of the fat and fry until the other side is browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43549,"Cowboy Stromboli All-purpose flour, for rolling dough 1 (16-ounce) ball pizza dough 1 cup mushrooms, sliced 1 pound roast beef or prime rib, sliced 2 cups shredded mild cheese blend (recommended: provolone, mozzarella, and Parmesan) 1/2 pound cooked chicken breast, thinly sliced 1 tablespoon minced fresh parsley 1 tablespoon minced fresh thyme 1 cup tomato sauce 2 eggs, beaten for egg wash Instructions: Preheat the oven to 375 degrees F.
On a clean dry work surface sprinkled with flour, roll the dough into a 10 by 14-inch rectangle, making sure not to flip the dough over, just rotating by 90 degrees as needed. Once the dough is rolled out, sprinkle the mushrooms in the center, leaving a 2-inch border on all sides. Top with the beef, followed by half the cheese, then the chicken, in a stacked fashion. Top with the herbs, tomato sauce, and remaining cheese. Brush the edges with some of the egg wash. Fold the bottom and top edges over the filling, then fold the sides over twice, 1-inch at a time, resulting in a 6 by 14-inch tube. Brush the outside of the stromboli with the remaining egg wash, place on a sheet pan lined with parchment paper, and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43550,"Pancakes in a Jar 1/4 cup blueberries 1 cup prepared pancake batter (homemade or prepared from a mix) 2 tablespoons maple syrup
2 teaspoons sugar
Instructions: Using 2 wide-mouthed mason jars, add 1 tablespoon blueberries to each, followed by 1/4 cup of the batter to each. Top each with 1 tablespoon maple syrup, then another tablespoon blueberries and another 1/4 cup batter. Sprinkle the tops with 1 teaspoon sugar. Microwave the jars one at a time until the mixture is fluffy and puffed over the edge of the jar, about 2 minutes 40 seconds. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 43551,"Korean-Inspired Sloppy Joes and Quick Pickles 1 seedless English cucumber or 4 small Persian or Kirby cucumbers About 1/4 cup rice wine vinegar
2 tablespoons superfine sugar
1 tablespoon gochugaru Korean chili flakes or chili paste
1 1/2 teaspoons salt
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1 Asian pear or Bosc pear 1 onion, red or yellow
4 cloves garlic
1 inch ginger root
Neutral oil, such as peanut or safflower
1 pound ground beef
1/2 pound ground pork
Salt and pepper
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce, Lea and Perrins preferred brand
1/3 cup gochujang Korean paste, Mother in Law's preferred brand 1 cup beef or chicken stock
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
4 to 6 soft large hamburger rolls, Big Marty's preferred brand 4 scallions, whites and greens, chopped
2 green chilies, fresh finger or jalapeno, or pickled jalapeno peppers
Instructions: Gather your ingredients. For the pickles: Thinly slice the cucumber 1/4 to 1/8-inch thick. In a bowl, whisk up rice wine vinegar, sugar, chili flakes, salt and sesame oil. Add sliced cucumbers and toss. For sloppy joes: Peel and grate the pear on a wide tooth of box grater. Peel and chop the onion and slice or grate the garlic and ginger. Heat a skillet over medium-high to high heat. Add the oil, 2 turns of the pan, then add the meats and brown and crumble. Season with salt and pepper. Add pear, onions, garlic and ginger and stir a couple of minutes to soften. Add soy sauce, Worcestershire, chili paste, stock, sugar and sesame oil. Bring to a bubble and reduce heat to simmer, 10 to 15 minutes. Serve beef on rolls with scallions and fresh or pickled chili peppers and quick pickles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 43552,"Ricotta and Chive Stuffed Cherry Tomatoes 24 large cherry tomatoes 3/4 c whole milk ricotta cheese 2 Tbs. fresh chives, finely chopped 1 tsp salt freshly ground black pepper Instructions: Preheat oven to 350 degrees. Cut tops of tomatoes and, using small paring knife, remove seeds. In small bowl, combine ricotta, chives, salt & pepper. Using small spoon, fill each tomato with ricotta mixture. Place stuffed tomatoes on baking sheet & bake for 8 minutes or until warmed through. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 43553,"Baked Potato Salad 2 pounds red potatoes, skin on, washed 3/4 cup sour cream 1 1/4 cups mayonnaise 1/2 cup white vinegar 1 teaspoon black pepper, freshly cracked 1/2 teaspoon salt 6 pieces bacon, cooked and chopped 4 green onions, sliced thin Instructions: In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes. While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan, remove to paper towel lined plate to drain. Strain bacon fat, reserve 3 Tablespoons in pan. Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of salt. Combine sour cream, mayonnaise, white vinegar salt and pepper in a small bowl. Chop bacon and green onions. Combine potatoes and dressing, adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon and green onions before service. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43554,"The Mansion Original Rack of Lamb 1 1/2 cups soy sauce 1 1/2 cups Burgundy wine 1 cup red wine vinegar 1 teaspoon black pepper 1 teaspoon dried oregano 1 teaspoon garlic powder 4 (10 to 12-ounce) racks of lamb, frenched Roasted Garlic Rosemary Butter, recipe follows Balsamic Mint Vinaigrette, recipe follows 6 large garlic cloves, peeled Olive oil, for roasting garlic 1 tablespoon chopped fresh rosemary leaves 1 stick butter, softened Pinch salt 1 tablespoon Dijon mustard 1/2 cup fresh mint leaves 2 peeled shallots 1/2 cup balsamic vinegar 1 1/2 cups olive oil Salt and freshly ground pepper Salt and freshly ground pepper Instructions: Combine the first 6 ingredients in a large shallow non-reactive container. Place lamb in marinade and let marinate in the refrigerator for 2 to 3 hours.
Preheat a grill over medium heat. Remove lamb from marinade and grill lamb racks until desired degree of doneness. Top with the Roasted Garlic Rosemary Butter and serve with the balsamic mint vinaigrette. Cook the garlic in olive oil in a skillet on the stove for 15 to 20 minutes, or until soft and fragrant. Remove from heat and let cool slightly. Add garlic-olive oil mixture and all remaining ingredients to a food processor and process until thoroughly combined. Keep refrigerated until ready to use. In a food processor, combine the mustard, mint, shallots, and balsamic vinegar by pulsing a few times. With the food processor running, slowly add the olive oil, and salt and pepper, to taste. Process the mixture again until smooth. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 43555,"Veni Vedi Vinaigrette 2 ounces red wine vinegar 2 teaspoons Dijon mustard 2 garlic cloves, mashed 1/4 teaspoon kosher salt 3/4 cup olive oil Instructions: Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream. Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 43556,"Cooler Shrimp Boil One 12-ounce bottle lager or pale ale 2 lemons, halved 1/2 cup seafood seasoning, such as Old Bay 10 garlic cloves, crushed and peeled 1/2 bunch fresh thyme (about 10 to 12 sprigs) 1 1/2 pounds small fingerling potatoes 6 ears corn, shucked and broken in half 1 pound precooked andouille sausage links, cut into 2-inch chunks 2 pounds extra-large or jumbo (16/20) unpeeled shrimp Chopped fresh parsley, for garnish 1 stick unsalted butter 2 tablespoons hot sauce, such as Frank's RedHot Juice of 1/2 lemon Kosher salt Instructions: For the shrimp boil: Pour the beer into a very large pot and add 8 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning, garlic and thyme and bring to a simmer. Add the potatoes and cook until they are just tender on the outside but still crunchy within, 6 to 7 minutes. Drop the corn and andouille into a 24- to 28-quart BPA-free cooler with a spout. Pour the potatoes and seasoned water over the top and tightly shut the lid. Let sit 10 minutes. Add the shrimp and shut the lid again. Let sit 10 to 12 minutes more. For the hot sauce butter: Meanwhile, melt the butter in a small saucepan. Remove from the heat and stir in the hot sauce, lemon juice and 1/2 teaspoon salt. Drain the shrimp boil and serve with the hot sauce butter. Garnish with parsley. ","[Lager, Hefeweizen, Sauvignon Blanc, Ros]

" 43557,"1770 House Meatloaf 1 pound ground veal (preferably naturally-raised) 1 pound ground pork (preferably naturally-raised Berkshire) 1 pound ground beef (preferably naturally-raised) 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce 3 large eggs (preferably organic) 1 1/3 cups finely ground Panko 2/3 cup whole milk (preferably hormone- and antibiotic-free) 2 tablespoon kosher salt 1 tablespoon freshly ground black pepper Olive oil 2 stalks of celery, finely diced 1 large Spanish onion, finely diced 2 cups chicken or beef stock 8 to 10 cloves roasted garlic 3 tablespoons butter, at room temperature Instructions: Preheat the oven to 350 degrees. Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl. Heat a medium saute pan over medium-high heat and film it with extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients. Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan). Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes. Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Barolo]" 43558,"Cajun Pork Burgers with Spicy Remoulade Sauce 1 cup tartar sauce 1 teaspoon Cajun seasoning 1 tablespoon capers, chopped 1 teaspoon prepared horseradish 3 dashes hot sauce 1 1/2 pounds ground pork 1 tablespoon Cajun seasoning 2 scallions, green part only, thinly sliced 1 teaspoon hot sauce 1/2 teaspoon salt 1/2 teaspoon pepper Hamburger buns Lettuce, tomato, onions, for garnish Instructions: For the Remoulade Sauce: Prepare sauce by combining all sauce ingredients in a small bowl. Refrigerate covered for 1 hour while flavors meld. For the burgers: In a large mixing bowl, combine ground pork, Cajun seasoning, scallions, hot sauce, and salt and pepper, to taste. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the size of the buns. Cover with plastic wrap and set aside in refrigerator if not cooking immediately. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place burgers on hot oiled grill and cook 5 to 6 minutes per side or until desired doneness. Serve hot on toasted buns with lettuce, tomato, onions, and a dollop of the Remoulade Sauce. INDOOR: Prepare burgers as directed. Heat 2 tablespoons of oil in a large skillet or frying pan over medium-high heat. When oil is hot add burgers and cook 6 to 8 minutes per side or until done. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 43559,"Chorizo and Sweet Potato Tacos with Avocado Salsa 3 tablespoons extra-virgin olive oil 12 ounces fresh chorizo
1 sweet potato (10 to 12 ounces), peeled and cut into ?-inch dice
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1 large ripe but firm avocado, peeled, pitted and cut into ?-inch dice
1/4 large white onion, finely chopped
1 to 2 serrano or jalape?os, stemmed, seeded and minced
2 tablespoons fresh lime juice
1/2 cup lightly packed cilantro, finely chopped
Warm corn tortillas, for serving
Crumbled queso fresco, for serving
Instructions: In a large skillet, heat the olive oil until shimmering. Add the chorizo and cook over medium heat, breaking up the meat with a wooden spoon, until rendered but not cooked through, about 5 minutes. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, until the edges just start to soften and browned bits form on the bottom of the skillet, 3 to 5 minutes. Add the broth and simmer over medium-low heat, scraping up the browned bits, until the sweet potatoes are tender and the chorizo is cooked through, 8 to 10 minutes. Season with salt and pepper and keep warm. Meanwhile, in a medium bowl, gently mix the avocado with the onion, chiles, lime juice, and cilantro; season with salt and pepper.
Serve the chorizo and sweet potato in warm corn tortillas, topped with the avocado salsa and crumbled queso fresco cheese. ","[Rioja, Tempranillo, Garnacha, Barbera]" 43560,"Spicy Asian Fried Chicken Wings 3 pounds fresh chicken wings, tips removed and wings cut into drummette and middle \flat\ with 2 bones Kosher salt and freshly ground black pepper 1/2 cup dark miso paste 1/2 cup white miso paste 3 tablespoons mirin 3 tablespoons low-sodium soy sauce 2 tablespoons sesame oil 1 1/2 tablespoons seasoned rice wine vinegar 1 tablespoon garlic powder 1 tablespoon light brown sugar 1 tablespoon sambal (chili-garlic paste) 2 tablespoons honey Canola oil, for deep frying 1 cup cornstarch 1 cup all-purpose flour 2 tablespoons garlic powder 2 teaspoons kosher salt 1 tablespoon ground ginger Instructions: Preheat the oven to 350 degrees F. Sprinkle the wings with salt and pepper and place onto a baking sheet. Place into the oven and roast until crispy and the fat has rendered out, 35 to 40 minutes. Remove from the oven and cool. For the glaze: In a small saucepan, combine the dark miso paste, white miso paste, 1/4 cup lukewarm water, mirin, soy sauce, sesame oil, rice wine vinegar, garlic powder, brown sugar and 1 tablespoon sambal. Bring the mixture to a simmer and cook until reduced and the sauce has slightly thickened, 5 to 7 minutes. Remove from the heat, add the honey and stir well. Heat a large, heavy-based pot with 3 to 4 inches of peanut oil to 350 degrees F for deep frying. Wash the wings under cold running water, and then drain and pat dry with some paper towels. In a large mixing bowl, mix the cornstarch, flour, garlic powder, salt and ground ginger together. Then lightly dredge the wings in the mixture. Shake off any excess, and then fry the wings, in batches, until lightly golden, 5 to 6 minutes. Drain and set aside on a wire rack. Toss the wings with the glaze and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gavi]" 43561,"Nonalcoholic Eggnog 3 large eggs plus 2 large egg yolks 3/4 cup sugar Kosher salt 3 1/2 cups whole milk 1 1/2 cups heavy cream 1 teaspoon pure vanilla extract 1/4 teaspoon freshly ground nutmeg, plus more for sprinkling Finely grated lemon zest, for serving, optional Instructions: Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl. Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat. Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes. Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days. When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43562,"Egg and Cheese Bread Omelet 3 large eggs 1 scallion, finely chopped
1 tablespoon unsalted butter
2 slices white bread
Kosher salt
2 slices American cheese
Instructions: Combine the eggs, scallion and 1 tablespoon water in a small bowl and whisk to combine. Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip it and place close to one edge of the pan. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice (near the opposite edge) so they are in a straight line with eggs all around. Season with a pinch salt.
Continue to cook the eggs until they are completely set on the bottom, 1 to 2 minutes. Slide a large metal spatula under the bread slices and flip the whole omelet in one single motion. Put the cheese on top of the omelet, covering the bread slices. Using the spatula, fold one side of the omelet (but not the bread side) over the bread and cheese followed by the other side. Then fold in half to form a sandwich and continue to cook until the bread on the bottom is golden brown, 1 to 2 minutes. Flip and cook until the other side is golden brown, 1 to 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43563,"Twice-Smoked Potatoes 4 baking potatoes 2 tablespoons cooking oil Garlic salt 4 ounces sour cream 4 ounces shredded Cheddar, plus more for sprinkling Salt and pepper Bacon bits, optional Instructions: Preheat the oven to 350 degrees F. Preheat your smoker to 225 degrees F. Wash the potatoes, rub them down with the oil, sprinkle generously with garlic salt, and poke a couple of holes in them. Bake the spuds until tender, about 1 hour. Remove the potatoes and cut them in half lengthwise. Carefully remove the pulp to a bowl and place the skin halves in an aluminum pan. Add the sour cream, cheese, and salt, pepper to the potato pulp and smash together with potato masher. Stuff the reserved potato skins with your mash and sprinkle additional cheese on top (some folks like to add the bacon bits, too). Put them into the smoker for 30 minutes and then serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 43564,"Mashed Potatoes 2 pounds russet potatoes (about 4 medium), whole, scrubbed 1 teaspoon kosher salt, plus more as needed 1/4 cup unsalted butter 3/4 cup whole milk Freshly grated nutmeg (optional) Freshly ground black or white pepper Instructions: In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Do not cover. Lower the heat to maintain a simmer and cook until fork tender, about 45 minutes. Drain the potatoes and return them to the pan. Swirl the pan over medium heat until the skins are dry, about 1 minute. Halve the potatoes crosswise. Put the halves in a ricer cut-side down and press the potato through the ricer into a bowl. The flesh should easily pass through the holes and the skins remain in the ricer. Discard the skin, and repeat with the remaining potatoes. (Alternatively, peel the cooked potatoes and put through a food mill or mash with a hand-held potato masher.) Heat the butter and milk in the saucepan over medium-high heat until hot but not boiling. Add the nutmeg, if desired, stir into the potatoes. Season with salt and pepper, to taste. Serve immediately. For Variations: Add: Prepared horseradish Blue cheese Roasted garlic Chopped fresh herbs Prepared pesto Real bits of bacon Use olive oil instead of butter Prepared wasabi ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 43565,"Beet and Goat Cheese Phyllo Cups 1 small red beet 1 tablespoon extra-virgin olive oil 12 frozen mini phyllo shells 1 4-ounce log goat cheese 1 tablespoon heavy cream or milk 1 teaspoon honey Kosher salt Instructions: Preheat the oven to 375 degrees F. Put the beet on a sheet of foil, drizzle with the olive oil and wrap to enclose. Bake until easily pierced with a knife, 60 to 70 minutes. Let cool, then peel and chop. Bake the phyllo shells as the label directs. Let cool. Pulse the goat cheese and heavy cream in a mini food processor until smooth. Add the chopped beet, honey and 1/4 teaspoon salt. Pulse until very smooth and bright pink, about 1 minute. Transfer the beet mixture to a large resealable plastic bag and snip off a corner; pipe into the phyllo shells. Refrigerate at least 20 minutes before serving. ","[Chardonnay, Riesling, Sparkling wine]" 43566,"Dinner Roll Wreath 1 bag yeast rolls, frozen dough 3 tablespoons butter, melted 1 1/2 teaspoons ranch-style dressing mix 2 tablespoons finely chopped fresh herbs (thyme, rosemary, parsley) Fresh herbs, for garnish Instructions: Remove 12 frozen roll dough balls from bag. Use a nonstick spray on a baking sheet and arrange the yeast rolls; approximately 1/4-inch apart, to form a ring Cover loosely with plastic wrap or a damp cloth and set in a warm spot in the kitchen to thaw and rise until doubled in size, about 1 to 3 hours. Preheat oven to 375 degrees F. In a small bowl, combine melted butter and ranch dressing mix. Brush tops and sides of rolls with butter mixture. Sprinkle rolls with finely chopped herbs. Bake for 12 to 15 minutes, until golden brown. Serve on cake stand, garnished with fresh herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43567,"Spicy Pecan Roll 4 ounces pecans, finely ground to yield 1 3/4 cups 1 tablespoon unsweetened cocoa powder 1/2 teaspoon powdered instant espresso 1/2 teaspoon ground ginger 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cardamom 1/4 teaspoon finely ground pepper 1/4 teaspoon salt 1/8 teaspoon powdered cloves 6 large eggs 3/4 granulated sugar 1 teaspoon pure vanilla extract Instructions: Adjust rack in lower third of oven and preheat oven to 350 degrees F. Line a 10 by 15-inch jellyroll pan with aluminum foil, leaving a 2-inch overhang at each short end. Mix the ground nuts with the cocoa, espresso, spices, salt and pepper in a small bowl. In a large bowl, whisk the eggs and sugar to combine. Rest the bowl in a hot water bath (hot to the touch, about 120 degrees) and whisk until slightly above body temperature (100 degrees F). Remove bowl from the water bath and using a heavy-duty mixer, whip mixture, preferably with a whisk attachment at medium speed until it is light ivory in color and very fluffy, about 6 minutes. Add the vanilla extract in the final minutes of whipping. Fold in half of the ground pecan mixture until incorporated and then fold in remaining pecan mixture. Pour the batter into the prepared pan and spread it evenly. Bake 8 to 11 minutes or until the cake is set on top and springs back when lightly pressed in the center. Remove pan from the oven, run a knife around the edges to loosen the cake from the sides of the pan. Lift the cake by the foil overhang to remove from pan and transfer to a wire rack to cool. Cover the cake with a sheet of aluminum foil, folding the foil in a tent-like fashion so that it does not stick to the cake but keeps the moisture in while the cake cools. Cool for 30 to 60 minutes. Lift the cake in its foil off the wire rack to the work surface. Roll the cake until it forms the shape of a log. Wrap securely in aluminum foil and freeze. About 30 minutes before serving, remove cake from freezer to a serving plate; discard foil. Sprinkle top of roll with powdered sugar. Using a serrated knife, cut slices, diagonally. Center each portion onto individual powdered sugar over slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43568,"Spam Musubi 5 cups cooked sushi rice, room temperature 5 sheets nori, cut in half lengthwise 1 (12 oz.) can Spam 6 tbsp soy sauce 4 tbsp mirin 4 tbsp sugar Furikake, to taste Instructions: Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels. In another pan, combine soy sauce, mirin and sugar. Bring to a boil over medium-high heat, then reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker (see Note), and place on lower third of nori. Fill musubi maker with rice and press flat until the rice is 3/4-inch high. Sprinkle rice with furikake. Top with slice of Spam. Remove musubi maker and keep in a bowl of warm water to keep it clean and moist. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43569,"Air Fryer Gluten-Free Croutons 8 ounces gluten-free bread (thawed if frozen), cut into 3/4-inch cubes (about 5 cups) 1/4 cup olive oil
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1/4 teaspoon rubbed sage, optional Instructions: Toss the bread, oil, oregano, garlic, 3/4 teaspoon salt, several grinds of pepper and sage if using in a large bowl to coat evenly. Preheat a 6-quart air fryer to 350 degrees F (see Cook's Note). Add the bread in an even layer to the air fryer and cook, tossing halfway through, until golden brown and toasted, 5 to 7 minutes.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43570,"Breakfast Potatoes 3 Yukon gold potatoes, medium dice 2 garlic cloves, smashed
Kosher salt
3 slices bacon, cut into lardons
1 tablespoon olive oil, plus more if needed
1/2 medium Spanish onion, diced
Pinch crushed red pepper
1 red bell pepper, diced
1/2 teaspoon seafood seasoning, such as Old Bay
2 tablespoons thinly sliced fresh chives
Instructions: Place the potatoes and garlic in a large pot. Cover them with water and season the water generously with salt. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain the potatoes and discard the garlic. Let the potatoes cool. Put the bacon and 1 tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium and cook, stirring occasionally, until crisp, about 5 minutes. Add the onions, some salt and crushed red pepper and saute until soft, 2 to 3 minutes. Add the bell pepper and continue to cook until beginning to soften, 3 to 4 minutes more. Add the potatoes and cook until crispy, 4 to 5 minutes, adding more olive oil if needed. Season with the seafood seasoning and sprinkle with the chives.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43571,"Full Monty Breakfast 1 bunch tomatoes on the vine, stalks removed and the base of each scored 4 field mushrooms, peeled and the base of each trimmed 2 black puddings, sliced 8 sausages Olive oil Sea salt and freshly ground black pepper 12 large organic eggs A splash milk 3 1/2 ounces (110 grams) butter 10 rashers dry cured, smoked back bacon Good white uncut bread, for toast HP sauce and tomato ketchup, for serving Instructions: Line up tomatoes in a large roasting tray, scored sides up, with the mushrooms, the black pudding and the sausages. Let everything overlap so that the flavours really get in there. Drizzle with olive oil and sprinkle with some salt and pepper, then place under a preheated medium grill. Prepare the scrambled eggs by whisking with the milk. Melt some butter in a non-stick pan and pour in the eggs. Keep the heat low and gently stir to scramble. Remove the tray from under the grill and drape the bacon across the tomatoes and black pudding. Place back under the grill. When the eggs are just about done, season them and serve on some thick slices of toasted bread with a bit of everything else on your plate too! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 43572,"Blueberry-Nectarine Muffins 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup granulated sugar 1/2 cup vegetable oil 1/2 cup sour cream 2 large eggs 1/4 teaspoon pure almond extract 2 small nectarines, pitted and chopped (about 1 3/4 cups) 1/2 cup blueberries 1/4 cup sliced almonds Coarse sugar, for topping Instructions: Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the granulated sugar, vegetable oil, sour cream, eggs and almond extract in a medium bowl; stir into the flour mixture until just combined with small bits of flour remaining. Stir in the nectarines and blueberries. Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle the almonds on top, then sprinkle with coarse sugar. Bake until the muffins are golden and the tops spring back when gently pressed, about 20 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43573,"Turkey Burger Sliders with Vidalia Onion-Tomato Jam 2 tablespoons salted butter 3 medium Vidalia onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 pound Roma tomatoes (about 5 tomatoes)
1 clove garlic, minced
1/3 cup firmly packed dark brown sugar
2 tablespoons vegetable stock
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves
1 pound ground turkey (not breast) 1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 large egg, lightly beaten
Nonstick cooking spray, for the griddle Kosher salt and freshly ground black pepper
One 12-count package Hawaiian rolls, split
Two 3.5-ounce logs goat cheese, sliced
2 cups baby arugula
1 pint multicolor cherry tomatoes
Instructions: Make the Vidalia onion-tomato jam: Heat the butter in a large skillet over medium heat until the butter is melted. Add the onions, then season with a little salt and cook, stirring frequently, until they are golden brown and soft, about 20 minutes. Meanwhile, cut the tomatoes in half crosswise. Scoop out the tomato seeds with a spoon and discard the seeds. Chop the tomatoes. Stir the tomatoes, garlic, brown sugar, vegetable stock and vinegar into the softened onions. Reduce the heat to low and cook until the onions are caramelized, the tomatoes are very soft and the mixture is syrupy, 20 to 25 minutes. Season with salt and pepper and stir in the thyme. Set aside. Make the turkey burger sliders: Gently combine the ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder and egg in a medium bowl. Shape the mixture into twelve 2 1/2-inch patties. Heat a lightly greased griddle over medium-high heat. Sprinkle the patties lightly with salt and pepper. Add the patties and cook until they are done and a thermometer registers 165 degrees F, 2 to 3 minutes on each side. To assemble the sliders, place the patties on the bottoms of the Hawaiian rolls. Top with the goat cheese, some of the Vidalia onion-tomato jam, arugula and the roll tops. Pierce the cherry tomatoes with wooden toothpicks into the tops of the rolls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 43574,"Bubble and Squeak 2 pounds baking potatoes 2 tablespoons unsalted butter 1/4 cup heavy cream 4 ounces bacon 1/2 cup finely chopped onions 1/2 cup finely chopped celery 1 teaspoon ground sage 1/2 teaspoon ground white pepper 1 pound Brussels sprouts, thinly sliced Juice of 1/2 a lemon Instructions: Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours. Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43575,"Skillet Almond Shortbread Nonstick cooking spray 1 1/2 cups plus 2 tablespoons sugar 3/4 cup (1 1/2 sticks) butter, melted 2 large eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon almond extract 1/2 cup sliced almonds with skins Instructions: Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 43576,"Vareniki (Russian-Style Potato Dumplings) 1/2 onion, chopped Oil, for cooking 1 potato, boiled in its skin until tender, then peeled 1/2 tablespoon kosher salt 1/2 tablespoon ground black pepper 1 cup all-purpose flour Pinch kosher salt 1/2 cup hot water 1 tablespoon canola oil 1/2 chopped onion Oil, for cooking Kosher salt and ground black pepper Sour cream, for serving Instructions: For the filling: Saute onions with oil in a pan until softened and brown. Grate warm potato into a bowl and add the sauteed onion, salt and pepper. Mix together to evenly distribute ingredients into a mash-like mixture. For the dough: Line a baking sheet with parchment paper and set aside. Add flour and salt to the cleaned bowl of a stand mixer and slowly mix. Add water and oil. Mix completely. Remove dough and work into a roll, then a log shape. Slice a thin piece of dough and roll into a thin 4-inch round. Place 1 tablespoon potato mixture in the center of the dough circle, then fold circle into a half-moon and seal the edges. Place on the lined baking sheet. Fold over the edge of the dumpling, like a pot sticker. Repeat with remaining dough and filling. Refrigerate for about 10 minutes to hold their shape. Bring a large pot of salted water to a boil. Add dumplings; they will rise to the top once they are finished cooking. For the garnish: Caramelize onions in some oil in a frying pan until golden brown and crispy, 5 minutes. Plate dumplings and lay caramelized onions on top with salt, pepper and sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43577,"Watermelon Margarita Pops 1 small watermelon (about 4 pounds), cut into 1-inch-thick wedges 7 ounces blanco/silver tequila 1/2 cup lime juice, plus lime wedges, for serving 1/2 cup light agave nectar cl powder, for serving Instructions: Pierce the rind of each watermelon wedge with the tip of a paring knife to make a 1/2-inch-wide slit that is about 1 inch deep. Combine the tequila, lime juice and agave in an extra-large resealable plastic bag. Add the watermelon, seal the bag and turn it over gently to combine. Refrigerate, turning over once more halfway through, for about 1 hour. Line 2 baking sheets with wax paper. Insert an ice-pop stick into the slit of each watermelon wedge. Put on the prepared baking sheets and freeze until solid, 4 hours to overnight. Serve with lime wedges and cl powder. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 43578,"Rum Punch 2 ounces spiced rum 3 ounces orange juice
Splash grenadine Instructions: Fill a Collins glass with ice. Add the spiced rum and orange juice. Slowly pour in the grenadine so that it floats on top. ","[Rum, Orange Wine, Grenache Blanc]" 43579,"Slow Cooker Chocolate Fondue 1 pound dark or milk chocolate chips 1 cup heavy cream
1/2 cup milk
1 teaspoon vanilla extract
Pinch kosher salt
2 tablespoons bourbon or orange, coffee or hazelnut liqueur, optional
Fruit, marshmallows or pound cake, for serving Instructions: Special equipment: a 6-quart slow cooker Heat a 6-quart slow cooker with insert on high until hot. Combine the chocolate, cream, milk, vanilla and salt in the hot insert. Cover and cook on high for 30 minutes, then whisk the ingredients together and set on low. Add the bourbon or liqueur if using. Serve with fruit, marshmallows or pound cake. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 43580,"Avocado and Pineapple Salsa 1 cup finely chopped fresh pineapple, plus more for garnish 1/2 cup fresh cilantro leaves, coarsely chopped, plus a few whole leaves for garnish 1/4 cup finely chopped red onion 1/2 cup grape tomatoes, quartered 1 teaspoon finely grated peeled fresh ginger 2 ripe avocados, peeled, pit removed and chopped 1 jalapeno, chopped (seeds removed for less heat) 1 small garlic clove, finely grated 2 tablespoons fresh lime juice Kosher salt Blue and/or yellow corn and plantain chips, for serving Instructions: Put the pineapple, cilantro, onion, tomatoes, ginger, avocado, jalapeno and garlic in a large bowl. Toss gently to combine without breaking up the avocado too much. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with chips for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 43581,"Turkey Stuffing Meatloaves and Mashed Potatoes with Herbs 4 tablespoons butter 2 McIntosh apples, cored and chopped 3 to 4 small ribs celery, chopped 1 onion, chopped 1 bay leaf Salt and freshly ground black pepper 2 cup stuffing cubes (recommended: Pepperidge Farm) or stale cubed white bread 1 tablespoon poultry seasoning 4 cups chicken or turkey stock in a box 2 pounds ground turkey 1/2 cup chopped fresh parsley 1 large egg 1/4 cup vegetable oil, plus more for drizzling 1/4 cup all-purpose flour 2 pounds starchy potatoes, peeled 1 cup whole milk 1 (5-ounce) package soft herb cheese (recommended: Boursin) 1/4 cup chopped mixed fresh herbs (recommended: chives, dill, thyme) Instructions: Preheat the oven to 350 degrees F. Heat the butter to melt in a medium skillet over medium heat. Saute the apples, celery, and onions seasoned with a bay leaf, salt, and pepper, until very tender, 10 minutes. Add the stuffing cubes and moisten with 1 to 1/1 2 cups of stock; season with poultry seasoning. Cool completely, then combine in a bowl with ground turkey, salt, pepper, half the parsley, and egg. Form 4 oval-shaped loaves a couple of inches thick. Arrange on a rack over baking sheet or parchment-lined baking sheet and coat with a little oil to glisten. Roast until brown and firm, 45 minutes, depending on thickness. Reheat the meatloaves in medium hot oven to warm through. Place them in a shallow baking dish and cover with foil. Cook's Note: To keep the loaves from drying out - add a splash of stock, this will keep the loaves super moist. In a saucepan, whisk the oil and 1/4 cup flour over medium heat 10 to 15 minutes, until the color of peanut-butter. Add lots of coarse pepper to the roux, then whisk in a couple of cups of stock and thicken, season with salt to taste. Cool completely and store in the refrigerator. Reheat the mixture in a saucepan over medium flame. While the meatloaves bake, boil the potatoes in enough water to cover. Drain, then return the potatoes to the hot pot and mash with milk, herb cheese, mixed herbs, remaining parsley, salt and pepper. Cool completely and store in the refrigerator. Reheat the potatoes in a saucepan over medium-low heat, adding a little more milk as the potatoes warm to loosen them up a bit. Serve the meatloaves, whole or sliced, with mashed potatoes and gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43582,"Raspberry Protein Chocolate Leather 1/2 cup unsweetened raw cocoa powder 1/4 cup grass-fed collagen or protein powder 1/4 cup maple sugar 1/2 cup raw cacao butter, melted 1 teaspoon pure vanilla extract Freeze-dried raspberries, for topping Instructions: Line a baking sheet with parchment paper and set aside. In a small bowl, whisk together the cocoa powder, collagen and maple sugar. Whisk in the warm melted cacao butter and vanilla until smooth. Pour onto the lined baking sheet and spread evenly and thinly using an offset spatula. Scatter some raspberries over it and refrigerate until firm, at least 2 hours or up to overnight. Peel off to eat, tearing into pieces to make servings. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 43583,"Kani Salad 8 ounces imitation crab sticks 2 medium carrots, julienned 2 Persian cucumbers, sliced on an extreme bias then cut into long matchsticks 1 ripe but firm mango, cut into long matchsticks Kosher salt 1/3 cup Japanese mayonnaise, such as Kewpie 2 tablespoons rice vinegar 1 tablespoon sriracha Black sesame seeds, for sprinkling Instructions: Shred each crab stick by placing on a work surface and raking a fork along the length of the stick to create long strands. Turn the stick a quarter turn and rake again; repeat on each remaining side. Use your fingers to pull apart any remaining strands. Transfer to a large bowl. Add the carrots, cucumbers, mango and 1 teaspoon salt to the large bowl; toss well. Stir together the mayonnaise, rice vinegar and sriracha in a small bowl. Add to the large bowl and toss well to coat. Taste and add more salt, if needed. Refrigerate until ready to serve. To serve, mound the kani salad onto a serving platter or in a bowl and sprinkle with black sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43584,"Grilled Skirt Steak with Sweet Roasted Tomato Sauce and Roasted Shrimp, Black Bean and Orzo Salad 1 skirt steak (about 2 pounds) Salt and ground black pepper 1 cup fresh orange juice 1/4 cup extra-virgin olive oil 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 1/2 teaspoon ground cumin 1 clove garlic 1 pint sweet grape tomatoes 2 cloves garlic 1 serrano cl pepper, halved 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground cumin 1/4 cup chicken stock 1 teaspoon agave nectar 1 1/2 pounds shrimp, 31/40 size, peeled and deveined 1/4 cup extra-virgin olive oil Salt and ground black pepper 2 cups canned black beans, drained and rinsed 2 cups chopped cucumber 2 cups chopped red onion 2 cups chopped red bell pepper 8 ounces crumbled feta 1 cup chopped fresh parsley 1 cup chopped fresh cilantro 1 cup fresh squeezed lime juice 1/2 cup chopped poblano cl pepper 1 serrano cl pepper, minced with seeds 2 cloves garlic, minced 8 ounces orzo, cooked to al dente Instructions: For the steak: Sprinkle the skirt steak with salt and pepper. In a blender, add the orange juice, oil, cilantro, parsley, cumin and garlic and puree until smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Seal the bag and shake gently to coat the steak. Marinate the steak in the fridge for 1 hour. Bring the steak to room temp before grilling. For the tomato sauce: Preheat the oven to 400 degrees F. On a baking sheet, toss the tomatoes, garlic and serrano with 1 tablespoon olive oil, salt, pepper and cumin. Roast in the oven for 10 minutes. Transfer to a blender and blend with the chicken stock. Heat the remaining 1 tablespoon olive oil in a saucepan over low heat and add the sauce from the blender. Add the agave and simmer for 5 minutes. Remove from the heat and set aside. For the salad: Spread the shrimp out on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast the shrimp in the oven until cooked through, 10 to 12 minutes. Set aside and let cool. Combine the beans, cucumber, onions, bell pepper, feta, parsley, cilantro, lime juice, poblano, serrano and garlic in a large bowl and toss to combine. Add the shrimp, orzo and the remaining 2 tablespoons olive oil. Stir together, taste and season with salt and pepper. To finish: Preheat a grill or grill pan to medium-high heat and grill the steak 4 to 5 minutes on each side for medium/medium-rare. Let rest, and then slice the steak and serve on top of the salad topped with tomato sauce. Cook's Note: If making this dish for children, you can limit the heat by substituting diced carrots for serrano cl peppers in the tomato sauce and the salad. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 43585,"Mini Penne with Sweet Peppers and Parmigiano-Reggiano 1 box Piccolini Rich in Fiber - White Mini Penne 4 tablespoons extra virgin olive oil 1 yellow onion, diced 1 red bell pepper 1 yellow bell pepper 1 cup vegetarian broth 6 leaves fresh basil, chopped fine 1/2 cup Parmigiano-Reggiano cheese, grated Salt and pepper to taste Instructions: Bring a large pot of water to boil. Season water with salt to taste (optional). In a large skillet, gently saute chopped onions in olive oil for five minutes over medium heat. Meanwhile dice the peppers into 1/2 inch squares, add to the skillet and saute for three minutes over medium heat. Season with salt, pepper and add the broth. Keep cooking until sauce is reduced. Meanwhile cook pasta according to package directions, drain and toss with the sauce. Stir in chopped basil and cheese before serving. 2011 Barilla. All Rights reserved. ","[Chardonnay, Vermentino, Gavi, Sauvignon Blanc]" 43586,"Bay Scallop Ceviche 1 pound bay scallops, cut into 1/2-inch pieces 1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed 1/3 cup pitted green olives, quartered 1 large vine-ripe tomato, cored and finely chopped 1 white onion, finely chopped 1 small jalapeno pepper, seeded and minced 2 tablespoons fresh orange juice 1 tablespoon finely chopped fresh parsley 1 teaspoon sugar 1 teaspoon hot sauce Kosher salt and freshly ground pepper Tortilla chips, for serving Instructions: Combine the scallops and lime juice in a large bowl, making sure the scallops are submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours. Combine the olives, tomato, onion, jalapeno, orange juice, 2 teaspoons parsley, the sugar, hot sauce and 2 teaspoons salt in a separate large bowl. Refrigerate 30 minutes. Drain the scallops, reserving 1/4 cup of the lime juice. Add the scallops and reserved lime juice to the olive mixture. Toss and season with pepper. Cover and refrigerate, at least 1 hour or overnight. Sprinkle the ceviche with the remaining 1 teaspoon parsley. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43587,"Jamaican Pepper Pot Soup 2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces 1 pound salt beef, cut into 1/2-inch cubes 6 1/2 pints water 1 pound yams, peeled and chopped into 1-inch cubes 1 pound coco, peeled and chopped 4 cups ice water 12 okra, rinsed 8 ounces Indian kale, trimmed of heavy stalks and finely sliced 1 teaspoon powdered thyme Freshly ground salt Freshly ground pepper 6 ounces onion, thinly sliced 3 scallions, finely chopped 1 can callaloo* or 1 pound fresh spinach, shredded *a Jamaican green vegetable that tastes like a cross between broccoli and spinach Instructions: In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown. Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot. After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more. Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately. ","[Rioja, Cabernet Sauvignon, Merlot, Pinot Noir]

" 43588,"Perfect Brunch Pie 3/4 cup chopped kalamata olives 1/4 cup chopped garlic-stuffed green olives 1/2 cup chopped plum tomatoes 2 tablespoons chopped scallion 2 tablespoons chopped red onion 1/2 cup chopped white mushrooms 3 cloves garlic, minced 1/2 cup chopped marinated artichoke hearts 1/2 cup shredded sharp cheddar cheese 1/2 cup crumbled feta cheese 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped fresh thyme 4 large eggs 1/2 cup reduced-fat milk Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, melted 10 sheets frozen phyllo dough, thawed Instructions: Preheat the oven to 350 degrees F. Mix the kalamata and green olives, the tomatoes, scallion, onion, mushrooms, garlic and artichoke hearts in a large bowl. Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes. Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl. Brush a 10-inch glass or ceramic pie dish with some of the butter. Stack 6 sheets of phyllo dough (keep the rest covered with a damp towel) and cut the stack into a 12-inch round with a paring knife. Place 1 phyllo round in the prepared pie dish and brush with butter; continue to layer the remaining 5 phyllo rounds in the dish, brushing each piece with butter before adding the next. Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture. Cut the remaining 4 phyllo sheets into 10-inch rounds. Layer on top of the pie, brushing each piece with butter before adding the next. Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour. Let rest 10 minutes before slicing. Winning Olive Recipe: Learn More about the winning cook, Celia Wallis ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 43589,"Swedish Red Cabbage 2 ounces butter 2 large red cabbages, cored and shredded 2 tablespoons black treacle 1 onion, grated 2 to 3 apples, peeled, cored and sliced 3 tablespoons lemon juice 4 fluid ounces red wine Salt and freshly ground black pepper Instructions: Melt the butter in a large heavy casserole. Throw in cabbage, add the black treacle and cook over a low heat, stirring constantly. Stir in the onion; apples and lemon juice; wine and salt and pepper. Simmer gently for 3 hours, stirring occasionally. Adjust seasoning. ","[Merlot, Pinot Noir, Rioja]" 43590,"Citrus-Garlic Roasted Chicken 4 large bone-in, skin on chicken breasts, about 3 pounds 4 large whole chicken thighs, about 2 pounds 1/2 navel orange, zested, plus the juice of 1 whole orange 2 limes, 1 zested, both juiced 1/2 cup extra-virgin olive oil 4 large cloves garlic, peeled and smashed 1 teaspoon kosher salt, plus more for seasoning Freshly cracked black pepper Instructions: Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes. Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes. Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43591,"Hot Smoked Salmon with Salad of Apples, Dried Cherries, Hazelnuts and Greens and Apple Cider Vinaigrette 1/2 cup kosher salt 2 tablespoons granulated sugar 2 tablespoons light brown sugar 2 teaspoons crushed black peppercorns 1 (3 to 3 1/2-pound) piece center-cut salmon, skin on, pin bones removed, halved Alderwood chips, soaked in cold water for 4 hours Salad of Apple, Dried Cherries, Hazelnuts and Greens with Apple Cider Vinaigrette, recipe follows 1/4 cup apple cider vinegar 2 teaspoons honey 1 teaspoon Dijon mustard Salt and freshly ground black pepper 1/4 cup canola oil 4 ounces organic baby greens, roughly chopped 1 Gala apple, cored and thinly sliced 1 Granny Smith apple, cored and thinly sliced 1 cup dried cherries 1 cup peeled, toasted hazelnuts, chopped Instructions: In a medium bowl, mix together the salt, granulated sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish on the work surface and top with an equally long layer of plastic wrap. Lay 1 half of the salmon, skin-side down, on the plastic wrap. Sprinkle the rub onto the flesh of the salmon. Place the second half of the salmon, flesh-side down, on top the first half. Fold the plastic over to cover, and then close the foil edges together and crimp tightly around the fish. Place the wrapped fish onto a sheet pan and top with another sheet pan. Weigh down with a brick or 2 and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap the fish and rinse off the cure mixture with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Prepare a smoker with alderwood chips. Smoke the salmon over the smoldering chips, keeping the temperature inside the smoker at about 200 degrees F, until the thickest part of the fish registers 150 degrees F, about 1 hour. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Place the salmon on a platter. Drizzle with some of the reserved Apple Cider Vinaigrette, and top with the Salad of Apple, Dried Cherries, Hazelnuts and Greens. Serve. Whisk together the vinegar, honey, mustard and salt and pepper, to taste, in a large bowl. Slowly whisk in the oil until emulsified. Reserve some to drizzle over the fish. Add the greens, apples, cherries and hazelnuts to the remaining vinaigrette and toss to combine. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43592,"Savory Asparagus Spring Rolls 6 stalks thick asparagus, peeled and trimmed 12 small spring roll wrappers 1/4 cup oyster sauce 1 tablespoon cornstarch blended with 1 tablespoon warm water 4 tablespoons vegetable oil 1 tablespoon black sesame seeds, toasted 1 tablespoon white sesame seeds, toasted Honey, for brushing Instructions: Bring a medium pan of water to a boil. Blanch the asparagus until crisp-tender, 1 to 3 minutes depending on the thickness of the asparagus. Plunge the asparagus into ice water to stop the cooking. Drain and pat dry. Cut each asparagus in half so that you have 2 pieces about 3 inches each. For the stalk halves of the asparagus: Place a spring roll wrapper on a flat surface with the corner pointed toward you. Lightly brush the center of the wrapper with oyster sauce. Lay a piece of the stalk-half of asparagus across the wrapper from corner to corner. Fold in the side corners of the wrapper toward the middle, fold up the bottom corner and then roll up. Seal the top of the wrapper by brushing some of the cornstarch mixture along the edges of the wrapper to help seal. Put the rolls onto a plate seam-side down while making the remaining rolls. For the spear end of the asparagus: Place a spring roll wrapper on a flat surface with square to you. Lightly brush the middle of the wrapper with oyster sauce. Lay a piece of asparagus with the tip overhanging the edge away from you. Fold up the bottom toward the center. Fold in one side of the wrapper toward the middle and then roll up. Use cornstarch mixture along the edge of the wrapper as a paste to help seal. Put onto a plate seam-side down while preparing the remaining rolls. Heat a small skillet over medium-high heat and add some of the vegetable oil. Add the rolls a few at a time and shallow fry, turning as they become golden brown; do not fry too many at one time and overcrowd the skillet. Once golden, remove from the skillet and drain on paper towels. On a small plate, mix together the black and white sesame seeds. Brush the cooked rolls with a little honey, and then roll them in the sesame seeds and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 43593,"Chicken Marsala 1 boneless, skinless chicken breast Salt and freshly ground black pepper Salt and freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
1/4 cup thinly sliced prosciutto
1/2 cup stemmed and halved porcini mushrooms
1/4 cup marsala wine
3/4 cup chicken stock
1 tablespoon unsalted butter
Chopped fresh parsley, for garnish Instructions: Thinly pound the chicken, then sprinkle both sides with salt and pepper. Place the flour in a shallow dish. Add the oil to a pan set over medium-high heat. Dredge the chicken in the flour, then shake off any excess. Cook the chicken until browned, 3 to 4 minutes on each side. Remove from the pan and set aside. Reduce the heat to medium, add the prosciutto, and saute for 1 minute. Add the mushrooms and cook until soft, 5 minutes. Add the marsala and cook to reduce, a few seconds. Add the stock and bring to a simmer. Stir in the butter, then return the chicken to the pan and simmer for 1 minute. Season with salt and pepper, and garnish with the chopped parsley to serve. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 43594,"Maui Tacos' Fish Taco with Pineapple Tomato Salsa 1/2 cup pineapple juice 1/2 cup lime juice 1 tablespoon salt 1 tablespoon fresh oregano, chopped 6 garlic cloves, chopped 1 teaspoon fresh ground pepper 1/2 pound fresh Mahi Mahi, tuna or cod Two 6-inch flour or corn tortillas, warm 1 tablespoon cilantro, chopped 2 tablespoons red onion, chopped Pineapple Tomato Salsa, recipe follows 1 cup diced pineapple 1/2 cup red tomato, seeded and diced 1/2 cup yellow tomato, seeded and diced 1/2 cup tomatillo, diced 1/2 cup green tomato 2 limes, juiced 3 cloves garlic, chopped 1 tablespoon ginger, chopped 3 tablespoons chopped cilantro 1 tablespoon fresh chopped mint Jalapeno, diced, to taste 1 teaspoon sea salt 1/2 teaspoon fresh ground pepper Instructions: Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa. Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43595,"Barbecued Ribs 10 pounds smoked ham hocks 5 pounds fresh ham hocks 2 small slabs beef shortribs 1 slab of pork spareribs 1 to 2 slabs baby back ribs 2 gallons of hot ham hock stock 2 large onions, peeled and quartered 2 roasted cinnamon sticks 4 bulbs of split roasted garlic 4 serrano peppers, split 1 jalapeno pepper, split Salt and pepper to taste Instructions: For the stock: Place ham hocks in a stockpot large enough to hold them, leaving 4 inches of room at the top of the pot. Cover with cold water. Bring to a simmer over a medium flame. Skim all the foam off the top. Reduce heat to low and simmer, skimming occasionally for 8 to 10 hours. Strain the stock carefully, as the hock meat will be falling off the bone. Reserve the hock meat for other uses. For the ribs: Use a paring knife to peel the silver skin off the inside of the ribs. Bring the ham hock stock, the vegetables and the cinnamon sticks to a simmer over a medium-low flame. Add the beef short ribs and simmer 20 minutes. Add the spareribs and baby back ribs, then simmer 45 minutes to 1 hour longer, or until the ribs are very tender. Carefully remove the ribs from the stock and season on both sides with salt and pepper while hot. Save the stock to reduce for barbecue sauce for other uses. When the ribs come to room temperature, brush with your favorite barbecue sauce. Refrigerate until barbecue time. Preheat oven to 400 degrees or fire up your charcoal grill. Cook the ribs, basting occasionally until the meat is hot and falling off the bone. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 43596,"Cuppa Joe Martini 0.75 oz. Smirnoff No.21 Vodka 0.75 oz. hazelnut liqueur 1 oz. cold espresso Instructions: In a cocktail shaker, add Smirnoff No.21 Vodka, hazelnut liqueur, and espresso. Mix well and serve in a chilled martini glass. Garnish with lemon zest twist.; ","[Prosecco, Asti Spumante, Moscato]" 43597,"Tamarind Glazed Baby Back Ribs 2 racks pork baby back ribs (about 2 pounds each) Salt Freshly ground black pepper 2 aji panca, seeded, ribbed, and soaked in hot water, or 1 fresh poblano pepper, roasted under the broiler on all sides until charred, cooled, skin peeled away, seeded and ribbed 1/2 cup tamarind paste 2 tablespoons light or dark brown sugar 2 tablespoons Worcestershire sauce 1/3 cup lemon juice (about 1 lemon) 1/2 cup fresh orange juice (about 1/2 orange) 4 garlic cloves, roughly chopped Instructions: Preheat your oven to 300 degrees F. Sprinkle the ribs with salt and pepper and place them meaty-side up on an aluminum foil-lined rimmed baking sheet or shallow baking dish. Roast for 30 minutes and then drain off any accumulated fat from the baking sheet. Turn the ribs over and increase the oven temperature to 400 degrees F. Return them to the oven for an additional 30 minutes. While the ribs cook, make the glaze. Drain the aji panca and place it in a blender along with the tamarind paste, brown sugar, Worcestershire sauce, lemon juice, orange juice and garlic. Puree to make a thick paste, scraping the jar as necessary. Set aside 1/4 of the glaze for serving. After the ribs have cooked at 400 degrees F for 30 minutes, begin basting them with the glaze every 15 minutes until the ribs are tender, about 1 hour, turning the ribs meaty side up again after 30 minutes. Remove the ribs from the oven, brush with the reserved glaze and serve. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 43598,"Fresh Lemongrass Syrup 2 stalks fresh lemongrass, coarsely chopped 2 cups water 1 cup sugar Instructions: Place the lemongrass, water, and sugar in a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to a week. ","[Riesling, Gewrztraminer, Pinot Grigio]" 43599,"Roasted Potato Wedges 2 russet potatoes, scrubbed and cut into 8 long wedges 3 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 475 degrees F. Toss the potato wedges with the olive oil, garlic powder, salt and pepper in a bowl. Lay the potatoes on a baking sheet and cook until golden brown on each side, flipping halfway through, about 12 minutes per side. When both sides are golden and the potatoes can be pierced easily with a fork, the taters are done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43600,"Balsamic Melon Salad 4 cups packaged melon medley, cut into bite-size pieces (recommended: Ready Pac) 2 tablespoons extra virgin olive oil 2 teaspoons balsamic vinegar 1 teaspoon freshly cracked black pepper 1/2 teaspoon chili seasoning 2 teaspoons freshly chopped basil leaves, about 4 leaves Instructions: In a large bowl, toss together all ingredients except basil. Place in serving bowl and garnish with basil. Serve chilled or at room temperature. ","[Barbera, Vermentino, Sauvignon Blanc, Pinot Grigio]" 43601,"Christmas Cheesecake Cups One 1.9-ounce package frozen phyllo shells (15 shells) 8 ounces cream cheese
3 tablespoons powdered sugar, plus more for dusting 1 tablespoon whole milk
2 teaspoons orange zest
1 teaspoon vanilla
2 1/2 tablespoons cherry preserves
15 fresh raspberries
15 fresh mint leaves, for garnish
Instructions: Preheat the oven to 350 degrees F. Place the phyllo cups on a baking sheet and bake for 3 minutes; they are already baked, but this will give them a light crisp. Set aside and cool for 5 minutes. Add the cream cheese, powdered sugar, milk, orange zest and vanilla to the bowl of an electric mixer fitted with a paddle attachment and whip together until light and fluffy, 1 to 2 minutes. Spoon the mixture into a pastry bag and set aside. Snip a small opening in the tip of the bag with a pair of scissors just before you are ready to fill the cups. No piping top needed. Spoon 1/2 teaspoon of the cherry preserves into the bottom of each phyllo cup. Pipe a swirl of the cream cheese mixture into each cup, completely covering the preserves. Top each with a single raspberry and a mint leaf. Transfer them to a serving platter and give them a light dusting of powdered sugar. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 43602,"Lime Chicken Soft Taco 1 1/2 pounds fresh Foster Farms Breast Tenders 1/8 cup red wine vinegar 1/2 lime, juiced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 green onions, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 10 (6-inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce 1/4 cup shredded Monterey Jack cheese 1/4 cup salsa Instructions: Saute chicken in a medium saucepan over high heat for about 20 minutes or until internal temperature reaches at least 165 degrees F. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43603,"Toasted Marshmallow Sandwich Cookies Cooking spray 25 marshmallows 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 cup white sanding sugar 1/2 cup marshmallow cream Instructions: Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray. Spread the marshmallows on the baking sheet and broil until puffed and toasted (but not charred), flipping halfway through, 1 1/2 to 2 minutes. Set aside to cool. Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until smooth, about 1 minute, scraping down the bowl as needed. Add the cooled toasted marshmallows and stir with a rubber spatula, smashing in the marshmallows until incorporated (a few marshmallow lumps are fine). Add the flour mixture and stir until just combined. Cover the dough and refrigerate until no longer sticky, 2 to 4 hours. Position racks in the upper and lower thirds of the oven and preheat to 350? F. Line 2 baking sheets with parchment paper. Spread the sanding sugar in a shallow bowl. Scoop the chilled dough into 24 balls, about 1 1/2 tablespoons each. Roll in the sugar and arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set and lightly golden around the edges, 10 to 15 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely. Turn half the cookies over so the flat side is up. Top each with about 2 teaspoons marshmallow cream. Let stand about 5 minutes so the marshmallow starts to spread, then top with a second cookie, flat-side down. Gently press and let stand about 10 minutes more; the marshmallow cream will spread to the edge. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43604,"B.B.Q. Quail 2 tablespoons sliced garlic 10 thyme sprigs 8 boneless quail (wing tips removed, wings tucked under, leg tips removed, meat pushed back) Kosher salt Fresh ground black pepper B.B.Q. sauce, your preference Instructions: In a bowl, crush the garlic and the thyme with the back of a spoon. Season the quail with a little salt and pepper, then rub with the garlic and thyme. Allow marinating for 1 hour in the refrigerator. Preheat oven at 375 degrees F. Brush both sides of the quail with the B.B.Q. sauce. Put quails on a rack in a baking dish. Bake for 15 minutes. Remove quail from the oven and turn on the broiler. Brush quails with more sauce. Place quails under broiler to char, about 6 minutes. Turn to char both sides. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 43605,"Lemony Chickpea Puree 1 cup dried chickpeas, soaked overnight Kosher salt and freshly ground black pepper 2 cloves garlic, 2 smashed and 2 left whole without paper 1 to 2 bay leaves 1/2 cup extra-virgin olive oil, plus more as needed 1 lemon, zested and juiced Chopped parsley, for garnish Instructions: Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard. Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 43606,"Limoncello Cheesecake Squares Nonstick cooking spray 8 ounces purchased biscotti 6 tablespoons (3/4 stick) unsalted butter, melted 3 tablespoons grated lemon zest 1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature 2 (8-ounce) packages cream cheese, at room temperature 1 1/4 cups sugar1/2 cup limoncello liqueur*, store bought or homemade, recipe follows 2 teaspoons vanilla extract4 large eggs, at room temperature 10 lemons 1 (750-ml) bottle vodka 3 1/2 cups water 2 1/2 cups sugar Instructions: Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed. Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold). Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve. *Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur. Limoncello: Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. Makes: 7 cups Prep Time: 30 minutes Cook Time: 10 minutes Inactive Prep Time: 4 days and 4 hours ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Riesling]" 43607,"Cherry Crumbcake Squares 2 sticks unsalted butter, softened 1 1/2 cups sugar 3 eggs 2 teaspoons vanilla extract 2 1/2 cups unbleached, all-purpose flour 2 teaspoons baking powder 3 egg yolks 1/4 cup milk or buttermilk 4 cups pitted sour cherries Crumb Topping, recipe follows 2 cups unbleached, all-purpose flour 1/3 cup sugar 1/3 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 sticks unsalted butter, melted Instructions: Preheat the oven to 350 degrees. Butter a 10 by 15-inch jelly roll pan and line the bottom with a sheet of parchment or waxed paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the eggs one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter in three additions, alternating with the yolks and milk, beginning and ending with the flour. Spread the batter evenly in the prepared pan. Scatter the cherries evenly over the batter, pressing them in gently. Scatter the Crumb Topping over the berries as evenly as possible. Bake the cake about 40 minutes until batter is firm and crumbs are well colored. Cool the cake in the pan on a rack. Cut the cooled cake into 24 (3-inch) squares. Remove the squares from the pan to a platter. Mix the flour, sugars, cinnamon, and nutmeg in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 43608,"Chocolate Ganache 12 ounces heavy cream 12 ounces semisweet chocolate, chopped Instructions: Place the chopped chocolate into a large bowl. In a heavy saucepan heat the heavy cream until it just begins to simmer. Pour the cream over the chocolate. Stir until all of the chocolate has melted. The ganache is ready to pour. ","[Riesling, Moscato, Tawny Port]" 43609,"Gooey Chocolate Pudding Cake 3/4 cup granulated sugar 1 cup all-purpose flour 1/4 cup cocoa powder 2 teaspoons baking powder 1/4 teaspoon fine sea salt 1/2 cup milk 1/3 cup butter, melted 1 1/2 teaspoons vanilla extract 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/4 cup cocoa powder 1 1/4 cups hot water Mint chocolate chip ice cream, for serving Instructions: Preheat the oven to 350 degrees F. For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula. Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan. For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter. Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 43610,"Chicken Satay with Peanut Sauce 4 garlic cloves 10 to 12 fresh cilantro stems and leaves attached, well washed 5 tablespoons honey 4 tablespoons Thai red curry paste 1 cup coconut milk 4 tablespoons soy sauce 1/2 cup water 1 pound chicken breast cut into 1/4-inch thick strips 3 tablespoons peanut oil 1/2 cup roasted peanuts, finely chopped Salt to taste Wooden skewers soaked in hot water Instructions: Combine the garlic, cilantro, honey, red curry, coconut milk, soy sauce and water in a sauce pan set over medium heat, bring to a boil and reduce to a simmer. Cook for 5 minutes, remove from the heat and cool completely. Divide the sauce in two, put half in a dish large enough to hold the chicken and set the second half aside to be used later as the dipping sauce. The chicken should be sliced lengthwise into strips, threaded on the presoaked skewers and placed into the first dish of sauce. Refrigerate and marinate the chicken overnight. When ready to cook, heat a 12-inch cast iron skillet over medium heat and add the peanut oil. Before the oil begins to smoke, pan fry the skewered chicken in batches. While the chicken is cooking put the reserved sauce into a small sauce pan and return quickly to the boil, reduce to a simmer and add the chopped peanuts. Let cook for 5 minutes and then remove from the heat. Serve warm. When the skewers are completely cooked serve with peanut sauce in a small dipping bowl. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 43611,"Easy Parmesan Risotto 1 1/2 cups Arborio rice 5 cups simmering chicken stock, preferably homemade, divided 1 cup freshly grated Parmesan cheese 1/2 cup dry white wine 3 tablespoons unsalted butter, diced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup frozen peas Instructions: Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43612,"Marinated Raw Tuna with Edamame Puree and Wonton Crisps 1/2 cup sesame oil 40 wonton skins 1 pound package frozen soy beans 1 tablespoon wasabi powder or paste 1 teaspoon sea salt 1 lemon, juiced 6 tablespoons water 2 tablespoons canola oil 1/2 cup low-sodium soy sauce 2 tablespoons sake 2 tablespoons light brown sugar 1 teaspoon red chili paste, such as sambal 1 pound sushi-quality tuna, such as ahi, yellowfin or bluefin, cut in 1/4-inch strips 2 tablespoons sesame seeds, toasted, for garnish Instructions: Preheat the oven 350 degrees F. Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with sesame oil. Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool. Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate. Whisk together the soy sauce, sake, brown sugar and chili paste until the sugar dissolves. Arrange the sliced tuna in a single layer in a shallow dish. Pour the marinade over the tuna, cover and refrigerate for 20 minutes. Don't marinate the tuna any longer because it will start to \cook\ and the texture will be mushy. To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 43613,"Corn Cake Breakfast Stacks with Maple Butter 4 large eggs 1 1/2 cups buttermilk 3 tablespoons melted butter 1 cup fresh sweet corn kernels 1 cup yellow cornmeal 1 cup all purpose flour 2 tablespoons sugar 1 teaspoon salt 1 teaspoon baking powder 1/2 pound softened butter 1/2 cup dark amber maple syrup 8 strips thick-cut smoked bacon 2 Granny Smith apples, cored and sliced Ground cinnamon to taste Salt 1/2 cup dark amber maple syrup, warmed 1/4 cup melted butter Mint, confectioners' sugar and blueberries for garnish, if desired Instructions: For the corncakes, whisk together eggs, buttermilk and melted butter in a medium mixing bowl. Stir in corn kernels. Sift together cornmeal, flour, sugar, salt, and baking powder. Add the dry ingredients to the buttermilk-corn mixture and stir until just combined. Let stand for 20 minutes in a cool place. For the maple butter: blend the softened butter with 1/2 cup maple syrup in a small bowl and set aside. Preheat the oven to 250 degrees F. In a 10-inch nonstick skillet, brown the bacon strips. Drain them on paper towels and transfer to a cookie sheet. Sprinkle the apple slices with cinnamon and salt to taste. Sear them in bacon renderings until golden brown and place them on the sheet pan with the bacon. Wipe out your skillet and return to medium heat. Add just enough butter to coat the bottom of the skillet and ladle 1/4 cup corn batter. Let cook until the edges of the pancake start to brown and bubbles appear on the surface, about 2 minutes. Flip, cook another 2 minutes, then transfer to the cookie sheet with the apples and the bacon. Repeat until you have a dozen corncakes. Place the cookie sheet and your serving plates in the oven until everything is warm, about 4 minutes. On each plate, place 1 corn cake, top that with 2 strips of bacon, another corn cake, 2 slices of apple and another corn cake. Top with maple butter and drizzle the plate with some of the warmed maple syrup. Garnish with a sprig of mint, powdered sugar and a few fresh berries if you desire. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43614,"Wild Rocket and Chilli Spaghetti 1 pound 1-ounce (500 grams) dried spaghetti, the best you can get Olive oil 1 clove garlic, peeled and finely sliced 1 dried red chilli, finely chopped 1 can anchovies 2 handfuls wild rocket (arugula), plus an extra handful to serve 1 lemon, zested and 1/2 lemon, zested Sea salt and freshly ground black pepper Parmesan, finely grated Instructions: Cook the spaghetti in boiling salted water according to the packet instructions. Prepare the sauce by gently heating a little olive oil then add the garlic, chilli, and anchovies. Add the wild rocket, toss and add the lemon zest. Remove from the heat and add the lemon juice. Drain the spaghetti then toss it with the sauce, taste and season if needed. Place on a plate and pile the extra handful of wild rocket on top with a good sprinkling of grated Parmesan. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 43615,"Thanksgiving Cornucopia Cookies 2 cups all-purpose flour (see Cook\u2019s Note) 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 1/4 teaspoon ground nutmeg 1 large egg plus 1 large yolk, at room temperature 1 teaspoon pure vanilla extract 6 tablespoons unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon fine salt 1 to 2 teaspoons milk or heavy cream 24 horn-shaped corn snacks, such as Bugles Mix of semisweet chocolate, butterscotch or peanut butter chips and white chocolate chips Fall-themed sprinkles or confetti sprinkles Instructions: For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or silicone mats. Whisk the flour, baking powder and salt in a medium bowl until evenly combined; set aside. Beat the butter, sugar and nutmeg in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the whole egg plus yolk and vanilla extract; mix until completely incorporated. Reduce the speed to low and mix in the dry ingredients until just combined. Using a 1 1/2-tablespoon cookie scoop, drop level scoops of dough about 2 inches apart on the prepared baking sheets (about 12 cookies per sheet). Gently roll each scoop of dough into a ball and flatten it into a round about 1/3 inch thick. Bake the cookies one sheet at a time until lightly golden brown on the bottom, 10 to 11 minutes. Transfer the cookies to a wire rack and let cool completely. Let the oven to come back up to temperature before baking the second sheet of cookies. For the frosting: Meanwhile, combine the confectioners' sugar, butter, vanilla and salt in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld mixer). Beat on low speed to mix the ingredients together, then increase the speed to medium high and beat until light, fluffy and smooth, about 3 minutes. Mix in as much milk as needed if the frosting is too stiff to spread easily. Spread about 2 teaspoons of frosting on top of each cookie. Top each with a corn snack off-center, with the pointy end facing out; add the chips and sprinkles so they appear to be spilling out of the cornucopia. Any leftover cookies can be stored in an airtight container at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43616,"Steamed Mussels with Leeks, Garlic, Thyme, White Wine, and Butter 3 pounds mussels Extra-virgin olive oil 3 tablespoons butter 2 leeks, white parts only, finely chopped 4 garlic cloves, minced 1/4 bunch fresh thyme 1 cup white wine 1/4 cup chopped fresh flat-leaf parsley Instructions: Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 43617,"Brothy Tomato Soup 8 slices thick-cut bacon, chopped 1 cup drained kimchi, roughly chopped 1 onion, chopped 3 cloves garlic, minced 1 1-inch piece ginger, peeled and minced 1 tablespoon gochujang, plus more to taste 1 tablespoon packed light brown sugar 2 14.5-ounce cans diced tomatoes 4 cups low-sodium vegetable broth Thinly sliced scallions, for topping Instructions: Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Remove to paper towels and reserve for the grilled cheese. Pour off all but 3 tablespoons of the drippings from the pot. Add the kimchi and onion to the pot. Cook, stirring and scraping up any browned bits, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, 1 minute. Add the gochujang and brown sugar and cook, stirring, until the vegetables are coated and the bottom of the pot is starting to brown, 1 to 2 minutes. Add the tomatoes and vegetable broth and bring to a boil. Reduce the heat and simmer until the soup is slightly reduced and thickened, 20 to 25 minutes. Remove 1 1/2 cups soup from the pot and transfer to a blender; puree until smooth. Return to the pot and stir to combine. Add more gochujang if desired, 1/2 teaspoon at a time. Divide the soup among bowls. Top with sliced scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43618,"Scallop Ceviche with Melon, Chili, and Mint 2 pounds fresh bay or sea scallops, preferably with shells Sea salt and freshly ground black pepper Juice of 3 oranges Juice of 3 lemons Juice of 3 limes Zest of 1 orange, finely grated Zest of 1 lemon, finely grated Zest of 1 lime, finely grated 2 teaspoons sugar 1/4 cup extra-virgin olive oil 1 small ripe cantaloupe, halved, seeded, peeled, and cut into small cubes 1/2 bunch fresh mint, hand-torn, plus more for garnish Kosher salt and freshly ground black pepper 1 fresh red chili, cut in paper-thin circles Instructions: Start by assessing the scallops at the fish store. I usually inspect every one just to make sure that they're all in perfect shape, i.e. not torn, and fresh with a sweet ocean smell. The next step is to remove the side mussel that connects the scallop to its shell; it's not hard to miss; just pull it off with your fingers. Keep the shells to serve the ceviche in. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll \cook. Put the scallops in a glass bowl and season with a fair amount of salt and pepper. Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit. In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine. To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 43619,"Fondue for Two 1/2 cup very hot coffee 1/2 cup sugar 3/4 cup unsweetened, Dutch processed cocoa 1/2 cup light corn syrup 4 ounces semi sweet chocolate, chopped 1 ounce unsalted butter 6 ounces white chocolate 1/4 cup heavy cream 2 tablespoons light corn syrup 2 teaspoons dark rum and 1 teaspoon framboise 1/2 tablespoon unsalted butter Chocolate covered banana bites Fresh fruit Chocolate pound cake, cubed Toasted coconut Instructions: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl, set over barely simmering water. When the chocolate has melted, whisk in the coffeecocoa mixture until smooth and blended. The sauce is best if left to ripen overnight. In a completely dry bowl or double boiler, set over barely simmering water, melt the chocolate halfway. Remove from heat and stir to completely melt. Over medium heat, bring the cream, corn syrup, rum and/or framboise to a scald. Pour the hot mixture over the melted chocolate and stir with a whisk until blended and smooth. Add the butter and whisk for 1 full minute to thicken. Assemble: Serve sauces in fondue pots: over a flame and get ready to dip. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 43620,"White Stone Fruit Sangria 1 ripe mango, peeled, pitted and cut into 1/2-inch cubes 1 peach or nectarine, halved, pitted and cut into 12 wedges
1 plum, halved, pitted and cut into 12 wedges
2 1/4 cups dry white wine 1 1/2 cups mango juice
1 1/2 cups prosecco
Instructions: Combine the mangoes, peaches and plums in a tall pitcher. Pour in the white wine and mango juice and stir to combine. Cover with plastic wrap and refrigerate for at least 4 hours or up to 1 day. To serve, pour the sangria into 8 tall glasses over ice and top off with prosecco. ","[Viognier, Vermentino, Grner Veltliner, Albari?o]" 43621,"White Bean Dip One 15-ounce can white beans or cannellini beans, drained and rinsed 3 tablespoons olive oil, plus more for garnish
2 teaspoons red wine vinegar
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper 1/2 teaspoon red pepper flakes
Pita chips, for serving
Instructions: Combine the beans, olive oil, vinegar, garlic powder, some salt and pepper and 2 tablespoons cold water in a food processor and blend until smooth. Transfer to a serving bowl, garnish with a drizzle of olive oil and sprinkle with the crushed red pepper. Serve with pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43622,"Grilled Marinated Tuna with Radicchio Balsamic and Meyer Lemon 6 ounces albacore or ahi tuna 2 ounces white wine 3 sprigs thyme Salt and pepepr, to taste 1 small head radicchio, cut into 4 wedges 2 tablespoons olive oil, plus more for cooking 1 slice pancetta 5 green pitted olives 1 tablespoons balsamic vinegar 1 Meyer lemon wedge (1/4 lemon) Instructions: Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43623,"Charlotte Russe With Raspberries 2 1/4-ounce packets unflavored gelatin 4 ounces dark chocolate, finely chopped 2 1/2 cups whole milk, warmed 8 large egg yolks 1/2 cup granulated sugar 1/8 teaspoon fine sea salt 1 tablespoon plus 1 teaspoon vanilla extract 18-20 ladyfingers (12 ounces) 1 cup heavy cream 2 tablespoons confectioners' sugar 2 cups raspberries 1 tablespoon orange-flavored liqueur Instructions: Sprinkle the gelatin over 3 tablespoons water in a bowl and let stand, 5 minutes. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water), stirring occasionally. Remove the bowl from the pot and slowly whisk in the milk; keep warm. Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly with a rubber spatula, until smooth and slightly custardlike, 3 to 5 minutes. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3 to 5 minutes. Remove the bowl from the pot and whisk in the gelatin mixture until smooth. Transfer to a clean bowl, cover and refrigerate until the custard just begins to set, about 1 hour. Line the walls of an 8-inch springform pan with ladyfingers, standing them up (trim the bottoms, if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon confectioners' sugar on top, add the remaining 1 teaspoon vanilla and stir. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth. Carefully fill the pan with the chocolate cream. Refrigerate until set, at least 3 hours. Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon confectioners' sugar in a bowl, then arrange on top of the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 43624,"Classic Cheese and Pepper Spaghetti (Cacio e Pepe) Kosher salt 1 pound spaghetti 1/4 cup extra-virgin olive oil 1 tablespoon crushed black peppercorns, plus coarsely ground for garnish 2 1/2 cups grated Parmesan, plus more for garnish Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain, reserving 2 cups of the pasta cooking water. Heat 1/4 cup of oil in a large heavy skillet over medium-high heat. Add the peppercorns and cook, stirring, until fragrant, 1 to 2 minutes. Add the pasta and 1 1/2 cups pasta cooking water and toss to combine. Slowly add the Parmesan and stir until the pasta is coated. Adjust the consistency with a little more of the reserved water if needed and season with salt to taste and garnish with more Parmesan and coarsely ground pepper if desired.
","[Barolo, Barbaresco, Chianti, Dolcetto]" 43625,"Northern Italian Sweet and Sour Duck Sauce 16 ounces brown duck stock 10 ounces demi-glace, heated to a boil 1 clove garlic, peeled and minced 6 ounces honey 1 teaspoon hot red pepper flakes 4 ounces orange juice 1 teaspoon Dijon mustard 1 1/4 ounces balsamic vinegar 5 ounces hazelnut liqueur 3 ounces butter, whole, cut into pieces Salt and ground white pepper Instructions: Heat stock to a simmer and reduce by half. Add remaining ingredients, except vinegar, liqueur, butter, and seasoning, to the reduced stock and heat to simmer. Cook until desired flavor and consistency are achieved. Add vinegar, liqueur, and season with salt and pepper, to taste. Skim off any impurities, and adjust consistency as needed. Strain through a fine sieve into a clean saucepan. Add the butter, stirring constantly, not letting the sauce come to a boil, immediately before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 43626,"Beef Stroganoff 2 pounds top sirloin roast, trimmed Kosher salt and fresh cracked black pepper 3 tablespoons garlic infused olive oil 1 onion, chopped 2 cups good quality beef stock 1 1/2 cups sour cream Instructions: Cut the beef against the grain into narrow 2-inch long strips about 1/2-inch thick. Pat dry and season with salt and pepper, to taste. In a large saute pan, heat 2 tablespoons of the infused olive oil over medium-high heat. Add the prepared beef and brown on all sides, about 3 to 5 minutes. Remove the meat from the pan and set aside. Add another tablespoon oil to saute pan, if needed, and add the onions. Cook until light golden, stirring and adding 1/4 cup of beef stock to deglaze the pan. Stir in the remaining beef stock and the beef with any resting juices back to the skillet and simmer for 10 minutes. Stir in the sour cream and just heat through, do not boil. Taste for seasoning and adjust, as necessary. Transfer the stroganoff to a serving platter and serve. Enjoy! ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 43627,"Pistou of Seasonal Vegetables 1/2 pound asparagus, cut into 1/2-inch pieces and blanched 1/2 pound fava beans, blanched and cleaned 1/4 pound peas, blanched 1 bunch basil, cleaned and blanched 1 cup olive oil 1 shallot, finely diced 1/4 cup chopped herbs, thyme and oregano leaves 2 cups vegetable stock Instructions: Combine the blanched asparagus, fava beans and peas. Place half of the vegetables in a blender with the blanched basil. Puree adding the olive oil. In a large saucepan, sweat shallots until translucent. Add chopped herbs and blanched vegetables. Add puree of vegetables. Add vegetable stock until desired consistency is reached. Season, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43628,"Shells with Crispy Pancetta and Spinach 1 (12-ounce) package jumbo shells pasta 2 tablespoons olive oil 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes 2 pounds frozen spinach, thawed and drained 1 (15-ounce) container whole milk ricotta 1 cup grated asiago cheese 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 1 tablespoon butter 1 garlic clove, minced 1 cup cream 2 cups grated asiago cheese, plus 1/4 cup 1/4 cup chopped fresh parsley 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. For the shells: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish. For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 43629,"Chicken Soup with Matzo Balls 1(4 to 5) pound chicken 2 to 3 quarts water Salt and pepper, to taste 1 parsnip 1 onion, sliced 2 carrots 3 stalks celery 3 parsley sprigs 1 dill sprig Skin of 1/2 chicken (to render 1/4 cup fat) 1 onion, cut in half 4 eggs, lightly beaten 1 cup matzo meal Salt, to taste Pepper, to taste 1 tablespoon seltzer 1 tablespoon chicken broth Instructions: Place chicken in water and season with salt and pepper. Bring to a boil. Skim fat that rises to top with large spoon. Repeat 2 more times or as needed. Add vegetables and herbs. Cover and let simmer for 3 hours. Place chicken skin and onion in a saute pan over low heat. Render fat out of chicken skin. Strain and reserve fat. Discard solids. (Fat can be refrigerated up to 1 week). Lightly beat eggs then add chicken fat. Stir in matzo meal. Season with salt and pepper and mix well. Add seltzer and chicken broth. Stir in, but don't overwork batter, as that will cause tough and chewy matzo balls. Cover mixture and refrigerate 30 minutes to 2 hours. Form into 2-inch balls. Drop softly with slotted spoon into chicken soup or salted water. Bring to boil. Cook 30 to 40 minutes, covered tightly (no peeking.) Serve in strained chicken soup or broth. Yield: 8 balls ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 43630,"Conch Salad with Lime, Avocado and Cilantro 1 fresh or frozen Jamaican conch Juice of 6 limes 1/4 cup of extra virgin olive oil, plus 2 tablespoons 1/2 bunch of cilantro, chopped plus sprigs for garnish 1 cup red, yellow and green peppers, diced 2 large hothouse tomatoes, peeled and diced 2 scallions, sliced 1 red onion, diced 1 chipotle chili, chopped 1 avocado, thinly sliced, for garnish Sliced limes, for garnish Instructions: Preheat grill. In a heavy bottomed pot cook conch in water for 1 hour or until tender. Strain through a colander and let cool slightly. Rub cooked conch with 2 tablespoons olive oil and grill for 8 minutes or until slightly charred on the outside and allow to cool again. Afterward, slice conch into paper thin slices and return to a metal or non-reactive bowl and add additional ingredients and mix thoroughly. Serve chilled with avocado, sliced limes and cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43631,"Cowboy Tri-Tip 1 tri-tip roast (about 1 1/2 pounds) Kosher salt 2 tablespoons chili powder 2 tablespoons ground cumin 1 tablespoon salt-free seasoning pepper 1 tablespoon onion powder 1 tablespoon garlic powder 1 (26-ounce) jar traditional pasta sauce 1 tablespoon chili powder 1 tablespoon dry mustard 2 tablespoons Worcestershire sauce 1 tablespoon honey Instructions: Preheat an outdoor grill to medium heat.
Rinse roast with cold water and pat completely dry with paper towels. For the dry rub, in a small bowl, combine ingredients for dry rub. Place tri-tip on plate or platter and season with kosher salt. Rub a generous amount of dry rub into both sides of meat. Let set for 10 to 15 minutes. Repeat rub 2 to 3 times until all seasoning is used.
While meat is resting between rubs, prepare BBQ sauce. In a saucepan over medium heat, combine pasta sauce, chili powder, dry mustard, Worcestershire sauce, and honey. Bring to a boil, lower heat and simmer for 15 minutes. Set aside about half the sauce for serving, use half as a mop while grilling.
Oil grill or spray with cooking spray. Grill meat about 20 minutes total for medium-rare, turning and mopping with BBQ sauce every 5 minutes. Transfer meat to a cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across the grain. Serve with extra sauce. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 43632,"Smoked Salmon Beggars Purses 1 leek 1 cup all-purpose flour 1/2 teaspoon salt, preferable gray salt Freshly ground black pepper 2 large eggs 1 cup milk 2 tablespoons butter, plus more to cook crepes 1/2 bunch chives, minced 1 cup diced smoked salmon 4 ounces cream cheese, room temperature 4 ounces mascarpone cheese 2 tablespoons minced red onion 1 tablespoon capers, chopped 3/4 tablespoon chopped fresh dill 2 tablespoons extra-virgin olive oil Salt, preferably gray salt Freshly ground black pepper 1 teaspoon lemon zest Instructions: Split leek in half lengthwise. Rinse under cold water to remove any dirt, remove the white bottom end and peel the layers apart. Fill a large bowl with ice water. Bring a large pot of water to a boil over high heat. Add the leeks to the boiling water and cook for about 20 seconds, remove and plunge into the ice water to cool. Remove leeks to a tray lined with a paper towel to dry. When dry cut each leek layer lengthwise in strips about 1/8-inch thick and reserve. In a medium mixing bowl combine the flour, salt and pepper. In another small bowl whisk together the eggs and milk until well combined. Add the milk mixture to the dry mixture, whisking to prevent lumps, being careful not to overwork. In a small saute pan melt the butter until lightly browned and mix into the batter along with the chopped chives. Let batter rest while you make the filling. In a medium mixing bowl combine all of the ingredients for the filling, folding salmon in last and mix until just combined. Melt a small amount of the butter in a 10-inch nonstick skillet over medium heat. Add 2 ounces, about 1/4 cup, of the crepe batter to the hot skillet. Remove from the heat and tilt slightly to coat the entire pan evenly with batter. Return to the heat and cook until lightly browned on the bottom side, about 50 to 60 seconds. Using your fingertips or a rubber spatula, carefully turn the crepes over and cook on the second side for 10 to 15 seconds. Set the cooked crepe aside on a baking sheet to cool and repeat this process with the remaining batter. Should make 8 crepes. When the crepes are cool lay out on a flat surface and with a spoon place some of the smoked salmon mixture in the center dividing evenly among the crepes. Pull the crepe together to form a little purse and tie the top of the crepe with one of the blanched leek strips. Serve 1 or 2 per person. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 43633,"Cocoa-Cinnamon Macaroons 3 large egg whites 1/2 cup sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons cinnamon 1 teaspoon grated orange zest 1/8 teaspoon salt 1/4 teaspoon vanilla extract 1 14-ounce package sweetened shredded coconut Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, sugar, cocoa powder, cinnamon, orange zest, salt and vanilla in a large bowl until combined; fold in the coconut. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 43634,"Pumpkin Seed-Crusted Chicken 1 cup pumpkin seeds 1 teaspoon ancho powder Salt and freshly ground black pepper 1 teaspoon thyme (fresh, chopped) 1 cup goat cheese 4 (12-ounce) chicken breasts, skin and wing bone attached 2 tablespoons extra-virgin olive oil Serving suggestion: a green salad or favorite vegetables Instructions: Preheat oven to 425 degrees F. Toast the pumpkin seeds and ancho powder in a saute pan on medium high heat. Remove, crush in a mortar and pestle, and place in a large bowl. Add salt, pepper, and fresh thyme. Stuff the goat cheese underneath the chicken skin of the breast, then dredge the chicken on both sides in the mixture and remove. Heat a saute pan on medium heat, add olive oil. Place the chicken, skin side down into the pan. When it becomes golden, flip the chicken and place into the oven for 12 to 15 minutes. Serve with a green salad or favorite vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43635,"Mu Shu Pork 2 tablespoons soy sauce 1 tablespoon dry sherry 1 teaspoon hoisin sauce 1/2 pound boneless lean pork, shredded 4 dried black mushrooms 2 cups finely shredded Napa cabbage 1 carrot, julienned 3 scallions, white and light green parts, slivered 1 cup bean sprouts 3 tablespoons peanut oil 2 eggs, lightly beaten with 1/2 teaspoon salt 3 cloves garlic, minced 3 teaspoons freshly grated ginger 3 tablespoons chicken stock 2 teaspoons sesame oil 1 teaspoon sugar Hoisin sauce
2 cups sifted flour 3/4 cup boiling water 1 to 2 tablespoons sesame oil
Instructions: Combine soy sauce, sherry and hoisin sauce in a bowl. Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes. Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes. Drain and thinly slice. Set aside on a plate, along with the cabbage, carrot and scallions. Heat a wok or large skillet over medium/high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Pour in the eggs, swirling and tilting the wok to form a thin film. Cook just until the eggs are set and feel dry on top, about 1 minute. Transfer to a platter, let cool slightly and cut into 1 inch strips. Return the wok to high heat, and swirl in the remaining 2 tablespoons oil. Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute. Add the pork and stirfry until lightly browned, about 2 minutes. Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes. Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute. Add egg strips and mix well. To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake. Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve. Place flour in a medium bowl, making a well in the center. Pour in the boiling water, and use a wooden spoon or chopsticks to mix until a soft dough is formed. On a lightly floured surface, knead the dough gently until it is smooth and elastic, about 5 minutes. Cover with a damp towel and let rest for 20 minutes. On a lightly floured surface, roll dough into a log, 16 inches long. Cut the log crosswise into 1 inch pieces, shape each piece into a ball, then use your hands to flatten each ball into a pancake. Brush the tops of the pancakes lightly with the sesame oil. Then, place one pancake on top of a second pancake, oiled sides together, so that there are 8 pairs. With a rolling pin, flatten each pair into a 6 inch circle. (A tortilla press also works well for this.) Cover the pancakes with a damp towel to rest. Heat an ungreased, nonstick skillet over medium heat. Cook the pancakes, one at a time, turning them once as they puff and little bubbles appear on the surface, until lightly browned, about 2 minutes on each side. As each pancake is finished, remove from pan and gently separate the halves into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking the remaining pancakes. Serve pancakes while still warm with Mu Shu Pork. Or, pancakes may be prepared up to 1 day in advance, wrapped in plastic, and refrigerated. Pancakes may also be frozen. Reheat them by steaming for 5 minutes, or warming them in a 350 degree F oven, wrapped in foil, for 10 minutes. Yield: 16 pancakes ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43636,"Campfire Champagne Cocktail 1/4 cup graham cracker crumbs 2 ounces chocolate-flavored vodka 4 ounces chilled Champagne (not brut) Instructions: Place the graham cracker crumbs in a small dish. Dip the rim of a champagne glass in water, then dip in the graham cracker crumbs. Pour the vodka into the glass and top off with the Champagne. ","[Prosecco, Moscato, Riesling]" 43637,"Pan Seared Day Boat Scallops over Sprout Salad with Cranberry Horseradish Dipping Sauce 8 ounces cranberry sauce 1 tablespoon horseradish 2 tablespoons oil 8 ounces medium scallops Salt and pepper 1 cup alpha sprouts Snow pea shoots, for garnish Instructions: In a small bowl, combine cranberry sauce and horseradish. Refrigerate until ready to serve. Heat oil in a medium saute pan over medium-high heat. Season scallops with salt and pepper. When oil is hot, add scallops and sear on both sides until browned. Remove from heat, but keep warm. Divide sprouts among 2 plates, and make a bird's nest on each plate with the sprouts. Spoon cranberry sauce mixture into the center of the bird's nest. Garnish with snow pea shoots. Place scallops around the bird's nest and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43638,"Mushroom Soup 1 pound firm white mushrooms, cleaned 1 medium lemon 1 tablespoon unsalted butter 2 tablespoons minced shallots 1/4 teaspoon dried thyme 1/2 bay leaf 1 teaspoon salt 1/2 teaspoon freshly ground pepper 2 cups heavy cream 1 1/2 cups chicken stock 1 teaspoon cornstarch, dissolved in 1 tablespoon of water 1 tablespoon minced parsley Instructions: Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them. Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste. Serve in warm bowls. Sprinkle with minced parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43639,"Pumpkin or Squash Pie 1 small pumpkin or squash, about 2 pounds 2 eggs, or 1 or 2 more \to make your pie richer
2 cups milk (reduce milk by 1/4 for each extra egg used) 1/2 cup molasses Dash salt 2 tablespoons cinnamon 1 tablespoon ginger 1/2 lemon, zest Piecrust, recipe follows 1 cup sifted flour or 1 1/2 cups rye flour, measured after sifting 1/4 cup butter 3 tablespoons cold water Instructions: Cut up the pumpkin or squash, remove seeds, and pare the outside rind. Simmer in a covered saucepan in a small amount of water until tender. Drain water and discard. While pumpkin or squash cooks, prepare piecrust. Force pumpkin through a sieve or use a food mill. Measure 2 cups puree for each pie. Remainder may be frozen or dried for future use. Preheat oven to 400 degrees F. Beat eggs and add milk. When blended, add pumpkin, molasses, salt, cinnamon, ginger, and lemon zest, and stir well. Roll out piecrust in a 10-inch round circle. Line a 9-inch pie plate, and flute edges as desired. Pour into the lined pie plate. Bake for 15 minutes, then turn down the oven to 375 degrees F. for 30 minutes or until set. Cool before serving. Measure and set aside 1/4 cup flour and 1 tablespoon butter. Rub the remaining butter into the flour. Stir in cold water with a fork. Roll dough out on well-floured board with a floured rolling pin, dot with 1/2 tablespoon reserved butter, and sprinkle 2 teaspoons reserved flour. Roll up the dough like a jelly roll. Flour lightly and roll to a 1/4-inch thickness. Repeat the butter and flour addition procedure, using up all butter and flour. Cover with plastic wrap and store in a cool place until needed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 43640,"Kobe Sliders 2 tablespoons extra-virgin olive oil 2 jumbo sweet onions, thinly sliced 2 tablespoons bourbon 3 tablespoons unsalted butter 2 tablespoons sugar Kosher salt and freshly ground pepper 2 cups mayonnaise 1 tablespoon tequila 2 tablespoons fresh lime juice 3 tablespoons pickled jalapenos 1/4 cup chopped fresh cilantro
Kosher salt and freshly ground pepper 3 pounds ground kobe beef Vegetable oil, for the grill 1 teaspoon garlic salt Sea salt and freshly ground pepper 12 mini burger buns Unsalted butter, softened, for brushing 12 lime wedges Instructions: Make the onions: Heat the olive oil in a large skillet over medium-high heat until almost smoking. Add the onions and stir to coat. Reduce the heat to low and cook until the onions are golden, about 30 minutes. Remove from the heat and add the bourbon, scraping up any browned bits with a wooden spoon. Return to low heat, add the butter and cook until melted. Add the sugar, and salt and pepper to taste, and cook until there is very little liquid left. Meanwhile, make the aioli: Pulse all of the ingredients in a food processor until combined. Cover and refrigerate until ready to use. Make the sliders: Preheat a grill to medium high. Form the beef into twelve 4-ounce patties, about 1/2 inch thick. Oil the grill rack, then add the patties and season with the garlic salt, and sea salt and pepper to taste. Grill until browned and cooked halfway through, 3 to 4 minutes. Flip, top with some of the caramelized onions and cook 3 more minutes for medium (or to desired doneness). Meanwhile, brush the insides of the buns with butter and toast on the grill, about 1 minute. Brush the insides of the bun tops with about 1 tablespoon aioli. Put the burgers on the bun bottoms and cover with the tops. Thread each lime wedge onto a skewer; pierce the skewers through the sliders. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 43641,"Grilled Sun-Dried Tomato Stuffed Chicken Breasts 4 skinless, boneless chicken breasts (about 8 ounces each) 1/4 cup chopped sun-dried tomatoes, plus 3 tablespoons oil from the jar 2 cloves garlic, thinly sliced Kosher salt and freshly ground pepper 1 zucchini, thinly sliced
4 ounces smoked mozzarella, thinly sliced 12 large basil leaves Vegetable oil, for the grill Instructions: Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick. Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil. Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 43642,"The Watering Can and Easter Bunnies Modeling Chocolate (see previous recipe) Bittersweet chocolate, tempered, 48 ounces, 1350 grams White chocolate, melted, 2 ounces, 60 grams Milk chocolate, melted, 2 ounces, 60 grams Bittersweet chocolate, tempered, 2 ounces, 60 grams Instructions: To make the watering can: It is very easy to mold an egg. Use a ladle to fill the plastic mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the egg should be evenly coated with chocolate. Wipe the edge of the plastic mold clean on the side of the bowl or with a knife and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean again with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. If the chocolate is properly tempered, it will easily release from the mold. To unmold, gently push down on one side of the molded chocolate and the opposite side will lift from the mold. Use melted chocolate to glue together the two halves. In a professional kitchen, a chef often heats a baking sheet and gently presses each half against the warm metal to melt the edges a little bit. Then we press them together and set aside until the chocolate sets. Cut a circle from heavy cardboard that is large enough to serve as a base for your watering can. Use a pastry brush to cover one side with chocolate. Set aside until the chocolate is set. Use this as the base for your watering can. Apply more melted chocolate to the bottom of the egg and glue it to the base. Allow it to set. Use a hot serrated knife to cut the top third off of the egg. Be gentle and let the heat of the knife do the work. If you press too hard, the egg will break. If that happens, you may be able to use tempered chocolate to glue it back together. This cut creates the opening to the top of the watering can. You can adjust the size of the opening to accommodate the size of bunnies you are making. To make the spout: Roll a piece of acetate paper into a cone shape that is the correct proportion for the size of the body. Fill the cone with tempered chocolate. Set aside until it sets. When it is set, unwrap the acetate. Use a warm serrated knife to cut off the tip until it is an appropriate size for the size of your watering can. To make the handle, first draw the shape with a pencil onto a piece of parchment paper. Make one handle then make the mirror image of it. Put some melted chocolate into a bowl. Stir in about 2 teaspoons of water so the chocolate will seize. Place this chocolate in a pastry bag fitted with a 1/2-inch star tip. Use the chocolate to trace over your handles. Set aside until the chocolate sets. When set, use a little melted chocolate to glue together the flat sides of the 2 handles. To attach the spout and handle: Use melted chocolate to attach the spout and handle to the watering can. You can prop the spout against something while the chocolate sets. Place the spout on one side and the handle on the opposite side. If you want to make the watering can appearance to be rusty or as if it is made of velvet, use the chocolate paint sprayer technique explained in the Easter bonnet recipe. Don't forget to place the watering can in the freezer first. Use the same molding technique used for the body of the watering can to make the bodies and heads of the bunnies. I used egg shapes for the bodies and round molds for the heads. You can also use the smallest dome on the round molds to make little cheeks. I made one bunny a little larger than the other. I made additional molds from the smallest dome and cut them in half to create eyelids for the smaller bunny. To hide all of the seams on the bunnies, you can use the paint sprayer to spray the bunnies before you attach the eyes, nose and tongue. Do not put the bunny in the refrigerator like you do with the watering can. That way, you'll get a different texture. To make the ears, nose and tongue: I made the ears by cutting out the ear shapes from parchment paper. Use a pastry brush to paint the tempered chocolate onto the parchment paper. When the chocolate sets, peel off the parchment paper. If you want to bend one ear, do that before the chocolate sets. To attach the ears, use the tip of a paring knife to create a small hole at the top of the head for each ear. It will help if you use a hot knife. Dip the end of the ears in melted chocolate and then slide them gently into the holes you made. Allow them to set. You can make the nose and tongue out of modeling chocolate (if you have it from the previous project) or marzipan. Make any shape that strikes your fancy. Adhere the pieces to the face using chocolate to \glue\ them in place. To make the eyes, use the smallest circle of the mold (or anything you can find at home). Make three cornets. Fill one with tempered dark chocolate, one with tempered milk chocolate and one with tempered white chocolate. Use the white chocolate to place a small drop in the center of the mold to create the pupil. Use the milk chocolate to make the pupil by piping a slightly larger amount on top of the pupil. Finish with a larger drop of white chocolate directly on top of the other two to create the white of the eye. If you've used a mold with a rounded bottom, the eyes will have a 3-dimensional quality. Affix the eyes by \gluing\ them with a little dark chocolate. To make the butterflies: It is easy to reproduce any line drawing in chocolate. Place the drawing under a sheet of acetate. The chocolate against the acetate will take on a nice shine. For this reason, I like to make that side the front of the drawing. Make 2 cornets and fill one with tempered dark chocolate and the other with tempered white chocolate. Use the dark chocolate to trace the outline of the drawing onto the acetate. Use both white and dark chocolate to shade the drawing as appropriate. Be sure to completely fill the inside of the drawing so you end up with a solid re-creation of the drawing. It will also be easier to unmold and handle if there are no gaps in the drawing. Place the acetate in the refrigerator to help the drawing to set. To unmold, simply peel the acetate from the front of the chocolate drawing. Final assembly: Fill the bottom half of your watering can with crumpled plastic wrap or paper. This will create a seat for the bunnies. Set the bunnies inside the can so they rest on top of the filling. Use a little melted chocolate to attach the butterflies to the watering can. If you want to write \Happy Easter\ on the front of the watering can, do it with melted chocolate that you've placed in a cornet. You can practice on an acetate sheet before you move to the final project. Enjoy! Tip: Never coat a mold with fat when you use chocolate. It does not help the chocolate to unmold. Chocolate is like plaster - it retracts when it cools. Chocolate cannot be molded onto any porous surface, like wood or a sponge. In order of preference, the best types of molds are plastic, stainless steel, and glass. Be careful with glass because it retains temperature, whether it is hot or cold. If the glass mold is slightly warm or cold, it will untemper the chocolate before it has time to set. When molding chocolate, always remember that the chocolate takes on the temperature of the mold. Sources: Team Torres LLC www.mrchocolate.com PO Box 303 New York, NY 10101-0303 212/489-4847 212/489-0142 (fax) Mold of domes in 9 sizes ranging from 1/2-inch to 31/2 inches Beryl's Cake Decorating & Pastry Supplies www.beryls.com PO Box 1584 North Springfield, VA 22151 800/488-2749 703/750-3779 (fax) White and dark chocolate, various egg molds, molding chocolate Sur La Table Catalog Division www.surlatable.com 800/243-0852 Traditional chocolate bunny molds; egg, lamb and rabbit shaped cake pans; Sinsation Chocolate Tempering Machine; Cutter Sets of assorted shapes and sizes ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These four wines are commonly associated with springtime and Easter celebrations due to their light, fruity flavors and moderate acidity levels. Pinot Noir and Beaujolais are known for their red fruit flavors, such as cherry and raspberry, while Sangiovese and Grenache offer more tropical fruit notes, like peach and" 43643,"NutriBullet? Mayonnaise 2 large pasteurized egg yolks 2 tablespoons Dijon mustard
Kosher salt
1 cup vegetable oil
2 tablespoons distilled white vinegar
Instructions: Add the egg yolks, mustard and 2 teaspoons salt to a NutriBullet? small cup (18 ounces). Pour over the oil, vinegar and 1/4 cup water. Attach the extractor blade and blend until thickened and combined. Store in an airtight container in the refrigerator for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling]" 43644,"Sancocho Olive oil 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces 1 tablespoon garlic powder
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper 1 ear corn, cut into 1-inch pieces 1 carrot, diced 1/4 cup diced green plantain
1/4 cup diced sweet potato 6 cups chicken broth 1 cup culantro base (found in Latin grocery stores)
1/2 cup chopped fresh cilantro 4 green onions, sliced
1/2 cup diced boiled yucca Coconut rice, for serving Instructions: Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes. Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes. Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes. Add the cilantro, green onions and yucca, and simmer for another 10 minutes. Serve with a side of coconut rice. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 43645,"Beef with Chestnuts, Pears and Almonds 1 rib roast, (about 5 pounds) 3 tablespoons dry mustard, or to taste Salt and freshly ground black pepper 2 tablespoons olive oil 3 tomatoes, peeled, deseeded and chopped 1 clove garlic 1 ounce stale bread 4 ounces ground almonds 1/2 pint (1 cup) dry white wine 8 ounces chestnuts, peeled and chopped 3 pears, poached in red wine Instructions: Preheat the oven to 350 degrees F. Cross-hatch the fat on top of the beef. Rub the meat with dry mustard, then salt and pepper it. Place in a roasting pan in oven and roast for 17 minutes per pound, about 1 hour and 25 minutes. The beef is rare when an internal thermometer registers 125 degrees. Heat the oil in a heavy pan and fry the tomatoes until soft. Grind together the garlic and bread in a mortar and pestle, and add to the tomatoes with the ground almonds. Pour in the white wine, stir and reduce to the consistency of thick gravy. Add the chestnuts. Core and roughly chop the pears, add to the pan and heat through. Serve the sauce with the beef. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 43646,"Ahi Roll-ups with Wasabi Guacamole and Javanese Sauce 1/4 cup sake 1 cup rice wine vinegar 1 tablespoon miso 1/4 cup tamari soy sauce 1 1/3 tablespoons sesame oil 1/4 cup minced ginger 8 cloves minced garlic 4 limes, juiced 1/4 teaspoon chili flakes, more or less, to taste 1 teaspoon coarse ground black pepper 1 pound Ahi tuna loin, sushi grade, boned and skinned 1 avocado, mashed 1 tablespoon lime juice 2 tablespoons diced tomato 1 teaspoon wasabi paste 1/2 teaspoon minced pickled ginger 1 tablespoon sesame seeds, toasted Instructions: Cut tuna into 4 (4-ounce) steaks, 2 inches thick. Make the guacamole: In a bowl, combine the avocado, lime juice, tomato, wasabi paste, and pickled ginger and set aside. Place the sake, vinegar, miso, soy, sesame oil, ginger, garlic, lime juice, and cl flakes in a bowl, and stir to dissolve miso. Set aside for flavors to marry for 10 minutes. Brush the tuna slices with marinade and season with salt. Set on a platter and place in the refrigerator for 10 minutes. Sprinkle the ground pepper and press into the fillets. On a hot grill, sear steaks for 1 minute on each side. Slice in very thin strips, 2-inches long. Place 1 teaspoon of the guacamole on 1 end of the sliced tuna and roll into a cone. Sprinkle with the sesame seeds and ground black pepper. Serve with Javanese sauce. Javanese Dipping Sauce, recipe follows. Javanese Dipping Sauce: 2 cups mirin 1/2 cup rice vinegar 1 teaspoon fish sauce 2 tablespoons Indonesian sweet soy sauce 1/2 cup freshly squeezed lime juice 2 tablespoons freshly chopped cilantro leaves Place all of the ingredients in a blender and blend for 10 seconds or until well mixed. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 43647,"Duck Fat Potatoes 2 pounds/1 kg potatoes, scrubbed or peeled, cut into wedges 1/2 cup/125 ml duck fat, melted Coarse kosher salt and freshly ground black pepper
A few sprigs of fresh rosemary and/or fresh thyme, optional Instructions: Heat the oven to 425 degrees F/220 degrees C.
Toss the potato with the duck fat on a metal baking sheet. Scatter over the salt, pepper, and herbs, if using. Bake the potatoes, stirring occasionally, until the potatoes are very brown and crisp, 30 to 40 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43648,"Crushed Blackberry Sundae with Toasted Pecans, Caramel Sauce, and Whipped Cream 1 cup pecans 1 quart premium vanilla ice cream Caramel Sauce, recipe follows Crushed Blackberries, recipe follows Freshly whipped cream 1 cup heavy cream 1/2 vanilla bean, split in 1/2 lengthwise and seeds scraped 1 1/2 cups sugar 1/2 cup water 1 tablespoon cold unsalted butter Pinch salt 2 pints blackberries 1/4 cup sugar 1/4 cup cassis liqueur Instructions: Preheat the oven to 350 degrees F. Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes. Remove and let cool before coarsely chopping. Place a scoop of ice cream in a parfait glass and top with caramel sauce, crushed blackberries, and pecans. Repeat 2 more times and then top with a large dollop of whipped cream. Place the heavy cream and vanilla bean and seeds in a small saucepan and bring to a simmer over medium heat. Remove the cream from the heat and let sit while making the caramel. Whisk together the sugar and water in a medium non-reactive saucepan over high heat. Cook until dark golden brown, about 10 to 12 minutes. Remove the caramel from the heat and immediately add the cream slowly, stirring constantly with a wooden spoon. Return to the heat and cook until the mixture becomes smooth. Remove from the heat and stir in the butter and salt. Transfer to a bowl and serve immediately. Combine the blackberries, sugar, and cassis in a medium bowl and stir well. Let sit at room temperature for 30 minutes. After 30 minutes, use a fork to crush the blackberries. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 43649,"Uncle Bill's Hot Fudge Sauce 1 3/4 pounds semi sweet chocolate, broken into small chunks 1 cup sugar 1 cup warm water 1 cup light corn syrup 1/2 cup unsalted butter, melted 1 tablespoon vanilla extract Instructions: In the top of a double boiler over gently simmering water, melt the chocolate, stirring occasionally. Remove from the heat. In a bowl, stir together the sugar and the water until all granules of sugar have dissolved. Stir in the dissolved sugar mixture and the corn syrup thoroughly into the chocolate until all are absorbed. Return the pan to low heat and stir in the margarine and the vanilla. Serve at once or cool, cover, and refrigerate in 1 cup containers. Reheat to the desired temperature before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 43650,"Idaho-Style Finger Steaks 1 pound boneless beef sirloin or cube steak (about 1/2-inch thick) 2 cups buttermilk 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 2 teaspoons granulated garlic 2 teaspoons dry mustard 2 teaspoons sweet paprika Vegetable oil, for frying 2 cups all-purpose flour Cocktail sauce, for serving, optional French fries, for serving, optional 1/3 cup mayonnaise 1/3 cup ketchup 1 teaspoon Worcestershire sauce 1 teaspoon apple cider vinegar 1/2 teaspoon sweet paprika Kosher salt and freshy ground black pepper Instructions: For the finger steaks: Trim the excess fat and silver skin from the steak and cut into strips about 1/2 inch wide and 2 to 3 inches long. Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, then cover and refrigerate for 2 hours.
For the fry sauce: Meanwhile, whisk together the mayonnaise, ketchup, Worcestershire, vinegar, paprika, a good pinch of salt and several grinds of pepper in a medium bowl until smooth and combined. Cover with plastic wrap and refrigerate until ready to serve, up to 2 days. Fill a large Dutch oven with about 3 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish. Line a plate with paper towels. Remove the meat from the marinade to a plate using a slotted spoon. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then into the buttermilk mixture, and back again into the seasoned flour until well coated.
Place a few battered steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto the prepared plate. Repeat with the remaining steak strips. Serve the steak fingers with fry sauce, cocktail sauce and French fries if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43651,"Michel Richard's Avocado Soup with Snapper Ceviche 1 large, ripe avocado, chopped 2 cups chicken stock 2 tablespoons freshly-squeezed lemon juice Salt Tabasco pepper sauce 2 tablespoons freshly-squeezed lime juice 1 cl pepper, seeded and minced 1 small tomato, peeled, seeded and diced very small 1 tablespoon minced fresh cilantro, plus extra sprigs, for garnish 1 tablespoon minced fresh chives 1 tablespoon olive oil 3/4 pound fresh white fish fillets, such as red snapper, halibut or sea bass, sliced into 3/16-inch strips Instructions: In a blender combine avocado, stock and lemon juice and process for several minutes to a smooth puree; season to taste with salt and Tabasco pepper sauce. Refrigerate, covered, for at least 1 hour until well chilled. In a nonreactive bowl combine lime juice, cl, tomato, cilantro and chives. Slowly whisk in oil; season to taste with salt and Tabasco pepper sauce. Stir fish into marinade, cover and refrigerate for 60 minutes. Remove from refrigerator and let sit 15 minutes at room temperature. To serve, ladle soup into a large shallow soup bowl. Remove fish from marinade with a slotted spoon and mound in center of plate. Garnish with cilantro or dill sprigs and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43652,"Big Jim's - Big Jim's Meatballs 2 pounds ground beef 2 eggs 1 cup Japanese bread crumbs 1 tablespoon granulated garlic 1 tablespoon dried basil 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 cup grated Romano Instructions: Preheat oven to 400 degrees F. Mix all the ingredients in a bowl and mix with hands until well blended. Form beef mixture into balls about 3 to 4 ounces each. Place in a greased baking dish, cover with foil and place in oven for 25 minutes. Remove from oven and check to make sure they have cooked completely through. Remove the foil and place back into oven for 10 minutes or until lightly browned. Remove from oven and let sit for 15 minutes to let some of the juices absorb back into the meatballs. Drain remaining grease and serve with your favorite pasta and sauce. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 43653,"Stuffed Grape Leaves 2 1/2 cups al dente white rice, cooked and cooled 1 large bunch medium washed and finely chopped parsley 2 large white onions finely chopped 2/3 cup lemon juice, freshly squeezed 1/3 cup olive oil Medium jar grape leaves 1/4 olive oil 3/4 cup lemon juice Instructions: Add to the cooked and cooled white rice the parsley, white onions, lemon juice and olive oil and then blend. After blending these ingredients estimate adding a large tablespoon for each leaf. Lay the de-stemmed and rinsed grape leaf shiny side down, place portion of rice mixture in the center near the stem end and roll keeping stuffing close to end of leaf. Start folding in the sides and continue to roll keeping ends closed and stuffing secure inside. Lay \stem\ down (the end of the roll) in a flat pan and continue doing so until each one is side by side close together, keeping them from opening when cooking. You can often place at least 2 layers if making large amounts, but more layering is not recommended. Pour over leaves enough water to reach top layer only and bring to a boil and cook for about 10 to 15 minutes. Add more water only if necessary, so as not to burn the leaves. Water should all be evaporated in this period of time if not, drain remaining water. Remove from burner and let cool for about 1/2 hour. Then transfer in single layers into flat pans and pour over a mixture of lemon and olive oil and place in refrigerator cool and marinate overnight or at least several hours before serving. Can be stored for at least 2 to 3 days in refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43654,"Potato and Cheese Pan-Fried Pierogi 4 pounds all-purpose flour 1 tablespoon olive oil 2 large eggs 1 teaspoon kosher salt 3 1/2 cups warm water (110 degrees F) Nonstick cooking spray 2 pounds red potatoes Kosher salt 1 stick butter 4 ounces cream cheese 3 ounces sour cream 1 tablespoon granulated garlic 1/2 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1 pound soft European farmer's cheese Milk to thin, if necessary Nonstick cooking spray 4 ounces olive oil 1 medium yellow onion, julienned and sauteed Sour cream 1 ounce clarified butter 1 teaspoon chopped fresh parsley Instructions: For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.
Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.
Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that's ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.
Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.
For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.
Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren't smooth or completely sealed. Repeat. Place on the prepared baking sheet.
In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool. To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43655,"Beer Can Chicken with Cola Barbecue Sauce One 12-ounce can beer One 3 1/2 to 4 pound chicken 2 tablespoons Basic Barbecue Rub, recipe follows 2 cups Cola Barbecue Sauce, for serving, recipe follows 1/4 cup firmly packed brown sugar 1/4 cup sweet paprika 3 tablespoons freshly ground black pepper 3 tablespoons kosher or sea salt 1 tablespoon hickory salt 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons celery seeds 1 teaspoon cayenne pepper 1 cup cola (recommended: Coca-Cola) 1 cup ketchup 1/4 cup Worcestershire sauce 1 teaspoon liquid smoke 3 tablespoon steak sauce (recommended: A-1 Steak Sauce) 1 teaspoon onion flakes 1 teaspoon garlic flakes 1/2 teaspoon freshly ground black pepper Instructions: Pop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it. Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbecue Sauce. Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months. Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43656,"Moroccan Spiced Red Lentil Soup 1 tablespoon olive oil 2 medium yellow onions, chopped 4 garlic cloves, minced or pureed 4 stalks of celery, washed and sliced crosswise 1/2-inch thick 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/4 teaspoon ground ginger 1 teaspoon ground cinnamon 1 generous pinch saffron 1 bay leaf 1 tablespoon tomato paste 1 large or 2 medium Yukon Gold potatoes, peeled and diced 1 pound red lentils 2 quarts water 1 cup cooked wheat berries 6 Italian Roma tomatoes, cored and diced 1/2 bunch cilantro, washed, leaves sliced thin crosswise 1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick 2 to 3 tablespoons olive oil or softened butter Instructions: Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro. Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 43657,"Royal Blush Cocktail 6 ounces vodka 3 ounces fresh lime juice
2 ounces Simple Syrup, recipe follows 4 teaspoons cherry juice
10 fresh mint leaves
8 ounces champagne
1 cup sugar Instructions: Combine the vodka, lime juice, Simple Syrup, cherry juice and mint leaves in a shaker with ice. Shake until chilled and strain into 4 martini glasses. Top each glass with champagne and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Prosecco, Ros, Sparkling Shiraz]" 43658,"Freezy-Cool Banana Whoopie Pies 4 Vitalicious VitaTops (any chocolate flavor), frozen 3/4 cup fat-free whipped topping, thawed from frozen 1 banana, very thinly sliced Instructions: Carefully slice one VitaTop in half lengthwise, so that you are left with 2 thin round \slices.
Evenly place 1/4th of the whipped topping on one slice. Top with 1/4th of the banana slices, followed by the other slice. Repeat with the remaining VitaTops, whipped topping, and banana slices. Freeze them until solid, about 1 hour. So good! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43659,"Mocha Coconut Frappes 1 cup coconut cream 1 1/2 cups coconut milk 3/4 cup strong brewed coffee or cold brew 2 cups ice 3 tablespoons sugar, plus 1 teaspoon more for the whipped coconut cream (see Cook\u2019s Note) 2 tablespoons natural cocoa powder, plus more for dusting 1 teaspoon pure vanilla extract Pinch kosher salt 2 tablespoons sweetened shredded coconut, toasted Instructions: Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes. Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream. Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43660,"Grilled Chicken Cobb Salad 2 boneless, skinless chicken breasts, 8 ounces each 2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil 1 teaspoon poultry seasoning, eyeball it Salt and freshly ground black pepper 4 large eggs 8 sliced bacon, chopped into 1/2-inch pieces 3 hearts romaine lettuce 2 lemons, juiced 2 ripe avocados, halved and scooped from skins with a spoon, then diced 2 vine ripe tomatoes, seeded and diced 1 red onion, chopped 2 cups white cheddar or Monterey Jack, shredded (or blue cheese crumbled) Instructions: Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes. In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. Once it comes to a boil, cover the pot and turn off the heat. Set a timer for 10 minutes. After the 10 minutes, cool eggs under cold running water. Peel and chop. Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels. Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1 1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste. Toss diced avocados with juice of remaining 1/2 lemon, to retard browning. Halve chicken breasts and chop the meat. To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 43661,"Stewed Bacalo Served in Puerto Rican Canu 1 1/2 pounds salted cod 1 onion, diced 1/2 green bell pepper, finely diced 1/2 red bell pepper, finely diced 1/2 yellow bell pepper, finely diced 2 tomatoes, diced 1 tablespoon garlic, minced 1/2 cup white wine 1 1/2 cups tomato juice 1/4 bunch parsley, chopped 1/4 bunch cilantro, chopped 1 teaspoon crushed red pepper 2 eggs Salt and pepper 4 ripe sweet plantains, peeled and sliced in 1/2 lengthwise making sure not to cut all the way through 1/2 cup vegetable oil Instructions: Cook cod in water until it becomes soft. Change the water at least 3 times to make sure that it is not too salty. In a pan saute onions, peppers, tomatoes and garlic and deglaze with the wine. Add tomato juice and cook for 15 minutes, then add the cod and heat thoroughly. Season with parsley, cilantro and crushed pepper. Add the eggs and mix in until it is thoroughly cooked. Season with salt and pepper to taste and set aside. Fry the plantains in preheated vegetable oil. Place the plantains on a serving platter and fill in with bacalao. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 43662,"Tomato Pie One 9-inch pie shell, baked 2 tablespoons Dijon mustard 4 tomatoes, peeled and sliced Salt and freshly ground black pepper Salt and freshly ground black pepper
4 ounces white Cheddar, grated 4 ounces yellow Cheddar, grated 1/2 cup mayonnaise 1/3 cup freshly grated Parmesan Instructions: Preheat the oven to 350 degrees F.
Spread the inside of the pie crust with the mustard. Layer the tomatoes in the crust and sprinkle with salt and pepper. Top with the Cheddar. Mix together the mayonnaise and Parmesan and spread on top of the pie.
Bake until bubbly, about 20 minutes. Let cool. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43663,"Chicken Couscous 2 pounds chicken breasts 1 gallon water 2 ounces chopped onions 1 tablespoon olive oil Pinch saffron 1 to 2 drops yellow food coloring Salt and pepper 1 pound carrots 1/2 pound turnips 1/2 pound cabbage 1/2 pound zucchini 1/2 pound eggplant 1/2 pound tomatoes 1 1/2 ounces chick peas (garbanzo) pre-cooked 2 tablespoons finely chopped coriander 2 tablespoons finely chopped parsley Instructions: To 1 gallon of boiling water (in large pot) add the chicken breasts, 2 ounces of onions, 1 tablespoon olive oil, a pinch of saffron, 1 to 2 drops of yellow food coloring and salt and pepper to taste. Cook for 1 hour. Add vegetables and continue boiling for 1/2 hour, or as needed for vegetables to cook. To cook Couscous semolina, follow instructions on box. Garnish with coriander and parsley. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 43664,"(New) Old School Lemon Meringue Pie 1/4 cup rice flour, plus extra for rolling out dough 1 tablespoon granulated sugar Fine salt 1/4 cup cream cheese, at room temperature 3 ounces very cold European-style butter, cubed 2 tablespoons ice water 2 tablespoons chilled vodka 2 tablespoons water 1 teaspoon unflavored gelatin powder 1 cup granulated sugar 1 tablespoon cornstarch Zest of 1 lemon Pinch of fine salt 1/2 cup water 1 cup fresh lemon juice 6 eggs, separated and whites reserved for meringue topping 4 tablespoons unsalted butter, cut into cubes 1/2 cup heavy cream 1 cup sugar 1/2 cup egg whites, at room temperature (from the reserved egg whites) 1/4 teaspoon cream of tartar Pinch of fine salt 1 cup all-purpose flour Instructions: For the crust: Place the all-purpose flour, 1/4 cup rice flour, sugar, and 1/4 teaspoon salt in a food processor and pulse to combine. Add the cream cheese and pulse until fine crumbs form. Add the butter and pulse to pea-size coarse crumbs. Add the ice water and vodka, then pulse until combined. The dough will be light and fluffy but will not come together in a ball. There is no need to rest the dough or chill it before rolling. Lightly sprinkle some rice flour on your work surface and empty out the pie dough. Using your hands, form the dough into a round disk. Sprinkle a little more rice flour on top of the dough. Roll out the dough a little, then fold the dough in half. Repeat 2 more times. Roll out the dough into a circle a little bigger than a 9-inch pie pan. Transfer the dough to the pie pan. Crimp the dough edges and place in the freezer while the oven heats. Place a cookie sheet in the bottom third of the oven. Preheat the oven to 425 degrees F. Line the pie crust with parchment paper or nonstick foil and weight it down with pie weights or dried beans. Bake for 15 minutes. Remove the pie weights and parchment. Dock or prick the bottom of the crust with a fork. Reduce the oven temperature to 375 degrees F. Return the pie crust to the oven and bake an additional 15 minutes or until golden brown on the bottom and sides. Cool completely on a wire rack before filling. Meanwhile, make the lemon filling. For the lemon filling: Place 2 tablespoons water in a ramekin or small bowl. Sprinkle the gelatin over the top. Let stand 5 to 10 minutes to bloom. Place the sugar, cornstarch, lemon zest, and pinch of salt in a medium saucepan. Stir together. Add 1/2 cup water and stir until combined. Heat over medium-high heat, whisking often until it reaches a boil and thickens. Whisk in the lemon juice and cook for 1 minute longer. Remove from the heat. Whisk 1/4 of the hot liquid into the egg yolks, a little at a time. Return the tempered egg yolks to the saucepan. Cook, whisking, until the mixture comes to a simmer and thickens slightly, the mixture will be pretty loose at this point. Strain the lemon filling into a bowl. Whisk in the butter, one piece at a time, until incorporated. Add the gelatin. Stir until smooth, and then stir in the cream. Cover with plastic wrap and let cool at least 20 minutes. Pour the warm, but not hot filling into the cooled pie crust. Cover with plastic wrap and refrigerate for 4 hours or overnight until set. For the meringue: Place 2-inches water in a medium saucepan and bring to a simmer. Fit a bowl over the pan of simmering water, creating a double boiler. The bottom of the pan should not touch the water. Place the sugar, 1/2 cup egg whites, cream of tartar, and salt into the bowl. Whisk to combine. Cook, whisking constantly, until the sugar is dissolved and the eggs are foamy and warm, but not hot to the touch, about 5 minutes. Remove from heat. Whip the egg white mixture to stiff peaks using a mixer. Mound the egg whites over the pie and spread using the back of a spoon to create peaks. Brown the meringue using a kitchen blow torch, if desired or place the pie under a broiler to brown the peaks. Cream cheese and vodka help make an easy to roll and tender pie crust. A little rice flour decreases the gluten and adds a nice texture. There is no need to chill or rest the dough before rolling. Also, it is a breeze to roll out. Cornstarch prevents the egg yolks from curdling. Knowing when to add the lemon juice prevents a runny filling. A little unflavored gelatin makes the perfect filling... it is easy to slice without being too thick or gelled. Heating the egg whites and sugar together before whipping makes a more stable meringue and one that does not weep, bead or shrink! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43665,"Marinated Coleslaw 1 large head of cabbage, shredded 1 onion, chopped fine 1 large green bell pepper, chopped fine 1 stalk celery, chopped fine 1 1/2 cups sugar 1 cup cider vinegar 3/4 cup cottonseed oil or vegetable oil 1 tablespoon salt Instructions: Combine cabbage, onion, pepper, celery, and sugar. Mix and set aside. Combine vinegar, oil, and salt in a saucepan, and bring to a boil. Pour over cabbage mixture and stir well. Cover and refrigerate until ready to serve. ","[Chardonnay, Riesling, Sauvignon Blanc]" 43666,"Eggplant Bread 1 large eggplant (about 1 pound 9 ounces) Nonstick cooking spray, for greasing the pan 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 2 large eggs 1 3/4 cups all-purpose flour 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/4 cups shelled, salted pistachios, roughly chopped 1/2 cup confectioners\u2019 sugar 4 tablespoons unsalted butter, at room temperature 2 tablespoons honey 1/2 teaspoon flaky sea salt Instructions: Prepare a grill for high heat. Pierce the eggplant a few times with a fork or knife. Place on the grill, cover, and cook the eggplant, turning every 8 to 10 minutes, until completely charred on all sides and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and cool slightly for 10 minutes. Preheat the oven to 325 degrees F. Spray an 8 1/2-inch-by-4 1/2-inch loaf pan with nonstick cooking spray. Remove the eggplant to a cutting board and squeeze gently to crack the skin so the flesh is exposed. Use a spoon to remove the flesh into a colander set over a bowl (you should have about 1 1/3 cups of flesh). Let it sit for 10 minutes to remove some of the moisture. Transfer the flesh to a large bowl. Add the vegetable oil, vanilla and eggs to the bowl and whisk until well combined. Whisk the flour, brown sugar, granulated sugar, baking powder, baking soda and kosher salt in a medium bowl. Add the flour mixture to the eggplant mixture and fold with a rubber spatula until everything is combined. Fold in 1 cup of the pistachios. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out with just a few crumbs sticking to it, 1 hour to 1 hour 20 minutes. Let cool for 10 minutes on a wire rack. Flip the pan over to remove the bread and let cool completely on a wire rack, 40 to 50 minutes. Whisk the confectioners\u2019 sugar, butter, honey and 1 teaspoon water in a small bowl until smooth and thick. Spread the frosting on top of the bread, then sprinkle with the remaining 1/4 cup pistachios and the flakey sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43667,"Thai Chicken Spring Rolls 1 cup leftover vegetables from \Thai Chicken Wraps\ recipe 1/4 cup leftover chicken from \Thai Chicken Wraps\ recipe 8 spring roll wrappers 1 to 2 cups canola oil 1/4 cup leftover peanut dressing from \Thai Chicken Wraps\ recipe Instructions: In a medium bowl, toss together the leftover chicken and vegetables. Put a wrapper onto a clean work surface with the corners of the wrapper facing North, South, East and West. Spoon about 2 to 3 tablespoons of the filling on the bottom third of the wrapper. Dampen the edges of the wrapper with some water to help it seal. Fold the bottom edge of the wrapper up over the filling and roll up half way. Fold the 2 side corners in toward the middle and continue to roll, pulling back slightly as you roll, to ensure a tightly wrapped spring roll. Repeat with the remaining wrappers and filling. Cover with a damp towel to keep them from drying out. Heat the canola oil in a high-sided skillet over medium-high heat to 350 degrees F. Add the spring rolls, 3 or 4 at a time, to the hot oil. Fry on all sides until crispy and golden brown in color, about 2 to 3 minutes per s side. Transfer the rolls to a serving platter and serve with the peanut dressing, for dipping. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 43668,"Baker, Baker 3/4 cup oats 3/4 cup flour 2/3 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch kosher salt 1 stick cold unsalted butter, diced 4 Braeburn apples (Fuji will substitute) 4 teaspoons honey Instructions: In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples. Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple. Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples. Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 43669,"Creamy Cole Slaw One 3-pound head green cabbage, trimmed, shredded, and chopped 1 medium carrot, grated 1/3 cup minced red onion, soaked in cold water for 5 minutes and drained 1 tablespoon minced flat leaf parsley leaves 1/2 cup prepared mayonnaise 1/2 cup sour cream 3 tablespoons unsweetened pineapple juice 1 tablespoon granulated sugar
1 teaspoon celery seed Kosher salt and freshly ground black pepper Instructions: In a large bowl, toss together the cabbage, carrot, onion, and parsley. In a small bowl, whisk together the mayonnaise, sour cream, pineapple juice, sugar, and celery seed. Toss the vegetables with the dressing and season with salt and pepper to taste. Refrigerate for at least 2 hours before serving. This slaw is best if served within a day. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 43670,"Oranges Simmered in Red Wine 4 seedless oranges 1 bottle (750 ml) light-bodied red wine (recommended: Beaujolais or a young Chianti) 2 cups brewed cinnamon or other spiced tea 2 cinnamon sticks 4 whole cloves 2 star anise pods 6 black peppercorns 1/4 cup honey 1/4 cup light brown sugar, packed 4 fresh mint leaves, julienned Instructions: Cut a slice off the top and bottom of each orange to expose the flesh. Cutting from top to bottom, following the contours of the orange, completely remove the peel and white pith. Discard the peel and set the oranges aside. In a saucepan, combine all of the remaining ingredients except the mint leaves. Heat to a simmer. Add the whole peeled oranges and simmer, uncovered, 10 minutes, turning the oranges every 2 minutes. Remove from the heat and set aside to cool to room temperature in the liquid, turning occasionally. Chill. To serve, cut each orange crosswise into 1/2-inch-thick slices. Spread the slices, overlapping them, on small serving plates. (The outsides of the oranges will be redder than the insides.) Drizzle a little liquid over each plate and sprinkle with mint. ","[Beaujolais, Chianti, Pinot Noir, Grenache]" 43671,"New American Waldorf Salad 4 cups chopped apples, such as Mutsu or Crispin 4 cups arugula 3/4 cup yogurt, regular or nonfat 3/4 cup mayonnaise 1/4 cup Dijon mustard 1 cup chopped celery 1 cup walnuts, roasted Instructions: Place 2 cups of apples on a bed of arugula. In a medium bowl, mix together: yogurt, mayonnaise and Dijon mustard. Add 2 cups chopped apples and celery. Place on top of arugula and apples, sprinkle with fresh roasted walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43672,"Cheesecake 1 cup graham cracker crumbs 2 tablespoons confectioners' sugar 4 tablespoons butter, melted 4 packages (8 ounces each) cream cheese 2 cups granulated sugar 8 eggs, separated 2 cups sour cream 2 tablespoons vanilla extract Instructions: In a small bowl, combine all Graham-Cracker Crust ingredients until well mixed. Press evenly into bottom of a 10-inch springform pan. Refrigerate. Preheat oven to 350 degrees. To prepare the filling, in a large bowl, and using an electric mixer, cream the cheese. Add sugar and mix well. Add egg yolks one at a time. Scrape down bowl and mix again. Mix in sour cream and vanilla. In a separate bowl, beat egg whites until stiff. Fold egg whites into cream cheese mixture. Pour into crust. (For best results, place pan in a roasting pan half-filled with boiling water) Bake for 1 hour and 20 minutes, or until cake is golden brown and firm. Cool in the oven with the door half open for 1 hour, then remove and refrigerate overnight. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti pasta 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup" 43673,"Grilled Pizza on a Stick 6 tablespoons olive oil 1/2 teaspoon dried oregano
2 cloves garlic, smashed with the side of a knife
Kosher salt
One 13.8-ounce tube refrigerated pizza dough
3/4 cup shredded mozzarella
1 yellow bell pepper, cut into 1-inch pieces
24 slices pepperoni (about 3 ounces)
2 tablespoons grated Parmesan
1 cup warm marinara sauce
Instructions: Put the olive oil in a small saucepan with the oregano, garlic and a pinch of salt. Warm over medium heat just until the garlic turns golden, then turn off the heat and let steep while you prepare the dough. Preheat an outdoor grill over medium heat. Unroll the pizza dough and roll it out by about 1 inch in either direction. Slice into 6 equal pieces. Stretch and press each piece into an approximately 11-by-2-inch rectangle. Sprinkle 2 tablespoons of mozzarella down the center of each rectangle, then fold the dough over the cheese and pinch the seams to seal, making 6 cheese-filled dough \tubes.
Thread each tube onto a skewer like a snake, alternating after every turn with a slice of pepper and a folded slice of pepperoni. Lay the pizza sticks on a parchment-lined baking sheet and brush all over with the garlic-oregano oil. Grill the pizza skewers uncovered, turning every couple of minutes so that all sides make contact with the grill, until the dough is fully cooked, 6 to 8 minutes. Transfer to a serving platter, sprinkle with the Parmesan and serve with warm marinara sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 43674,"Speedy Shrimp and Grits 5 cups low-sodium chicken stock 3/4 cup quick grits
1 1/2 cups grated pepper jack cheese
1 1/2 cups grated sharp Cheddar 1/2 cup mascarpone 4 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds peeled and cleaned jumbo shrimp 1 tablespoon Cajun seasoning
Kosher salt and freshly ground black pepper 6 strips bacon, chopped
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped
1 tablespoon tomato paste
Hot sauce, as needed
Juice of 1/2 lemon
3 scallions, chopped, for garnish
Instructions: Bring 3 cups of the chicken stock to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, Cheddar and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm. Heat the remaining 2 cups stock in a separate saucepan until hot. Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.) Add the bacon, onion, red pepper and jalapeno to the skillet and season with salt and pepper. Cook until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning. To serve, spoon the shrimp and sauce over the grits and garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 43675,"Salmon Cakes with Lemon-Caper Yogurt Sauce 1 pound skinless salmon fillet (see Cook's Note) Olive oil, for drizzling Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 large egg, beaten 1/3 cup (1/2-ounce) chopped fresh chives 26 saltine crackers, crushed, divided 1/2 cup frozen corn, thawed 2 tablespoons Dijon mustard 3 tablespoons mayonnaise, plus more, as needed 1 tablespoon capers, rinsed and drained 1 tablespoon lemon juice 1 tablespoon lemon zest 3 tablespoons vegetable oil 3 tablespoons unsalted butter, at room temperature 1/2 cup full-fat plain Greek yogurt 1 1/2 tablespoons capers, rinsed, drained and chopped 1 tablespoon lemon juice
1 tablespoon lemon zest Kosher salt and freshly ground black pepper Instructions: Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
Arrange the salmon cakes on a platter and serve alongside the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 43676,"Crispy Squid with Garlic Mayonnaise About 9 ounces frozen squid (tubes and tentacles) to give about 7 ounces unfrozen 1 tablespoon cornstarch 2 tablespoons semolina 1 teaspoon crab boil seasoning (recommended: Old Bay) or use salt and paprika 1 cup groundnut oil or as needed, depending on the size of pan Garlic Mayonnaise, recipe follows 1/4 clove garlic 4 tablespoons best quality, preferably organic, mayonnaise Instructions: Strange though it might sound to say it, this is another of my supper-standbys. I keep the frozen squid in the deep-freeze, taking it out in the morning at breakfast to let it thaw in time for the evening's meal. I prefer to eat a massive amount of this, and nothing else (I can eat the whole lot myself) rather than have it more meanly as a starter unless, in a life outside of this chapter's parameters, I'm expecting company, in which case it would happily stretch to 4 people, ready to dunk each crisp piece of squid into the garlic mayonnaise over pre-dinner drinks. I feel the ghost of Elizabeth David spitting at my calling this 'crispy' squid, but that's what I habitually call it at home, and I beg forgiveness of the pedants, with whom I have some sympathy. Heat the oil in a smallish saucepan and while it's left to heat up cut the thawed squid into 1/2-inch rings. Put the cornstarch, semolina and seasoning into a plastic freezer bag. Add the squid rings and tentacles and then toss to coat. When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need Mince the garlic into the mayonnaise to serve alongside the fried squid. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43677,"Salmon Tempura with Daikon Salad 1 1/4 to 1 1/2 cups cold club soda 1 cup all-purpose flour 1/4 cup cornstarch 2 teaspoons salt 12 asparagus spears, trimmed and bottom 2 inches peeled 3 (8 by 8-inch) sheets nori 3 (4 by 8-inch) sheets fresh salmon, about 3/8-inch thick, **see cook's note 1 tablespoon black sesame seeds Salt and freshly ground black pepper 9 shiso leaves Vegetable oil, for deep-frying Daikon, Carrot, and Cucumber Salad, recipe follows Daikon radish sprouts, for garnish Special equipment: a bamboo sushi mat and bamboo skewers 1/4 pound trimmed daikon radish, julienned 2 carrots, julienned 1/4 pound English cucumber, julienned 1/3 teaspoon salt Freshly ground black pepper 1 cup honey mustard dressing, homemade or prepared Instructions: For the tempura batter, place 1 1/4 cups of the club soda in a medium mixing bowl and sift the flour and cornstarch over it. Add the salt and whisk until evenly blended. The batter should be the consistency of thin pancake batter. If necessary, add additional soda water 1 tablespoon at a time to reach correct consistency. Cover and refrigerate for 45 minutes to 1 hour. Bring a saucepan of water to a boil. Add the asparagus, blanch for 6 minutes, then shock in ice water and drain. Place a bamboo sushi mat on a work surface with the slats crosswise. Center 1 sheet of nori on the sushi mat. Place a sheet of salmon on top of the nori, leaving a 1-inch border of nori uncovered along the top. Sprinkle 1 teaspoon of black sesame seeds evenly over the salmon and season with salt and black pepper. Place 3 shiso leaves side by side, then add 4 asparagus spears side by side horizontally about 1-inch above the bottom edge. Grasping the bamboo mat, the nori, and the edge of the salmon on the bottom, tightly roll up, enclosing the asparagus. Firmly press the 1-inch border at the top to create a seal. (The moisture from the salmon will be enough to make the 2 pieces of nori adhere to each other.) The roll should be about 1 3/4 inches in diameter. Carefully remove the bamboo mat, transfer the salmon roll to a plate, and refrigerate. Repeat with the remaining ingredients, making 2 more salmon rolls. The rolls can be refrigerated for up to 2 hours at this point. With a serrated knife, cut each of the 3 salmon rolls in half crosswise so that you have 6 (4-inch) rolls. In a large heavy saucepan, heat 4 inches of vegetable oil to 375 degrees F. Insert 1 long bamboo skewer crosswise through 1 end of a salmon roll, then insert another skewer through the other end. Using the ends of the skewers as handles, dip the roll into the tempura batter so that it is completely coated, letting the excess batter drip back into the bowl. Carefully immerse the roll in the hot oil, and after 10 seconds, gently push it off the skewers to float free in the oil. Fry until batter is crisp, about 1 to 2 minutes more. With a skimmer, transfer the first roll to a paper towel-lined plate and keep warm in a very low oven. With the skimmer, remove any leftover bits of batter from the oil so that they don't burn and smoke. Repeat with the remaining 5 rolls. With a serrated knife, quickly trim off the ends of the rolls and cut each into 5 (3/4-inch-long) rounds. Make a tall mound of the salad in the center of each of 6 serving plates. Lean 5 pieces of roll against the salad around the base. Dot the remaining 1/2 cup of honey mustard dressing (from the salad recipe) around the outer edge of the plates. Garnish the salad on each plate with a pinch of daikon sprouts. In a medium mixing bowl, toss the julienned vegetables with the salt, pepper, and 1/2 cup of the dressing. Reserve remaining dressing for garnish. **Chef's Note for preparing salmon slices: Either ask your fishmonger to cut the salmon sheets for you, or buy a fillet of salmon cut from the tail section (where it is the thinnest) and proceed as follows. Make a guide for your knife by placing large wooden chopsticks about 6 inches apart on a cutting board. Place the salmon fillet between them lengthwise and rest the chopsticks against the long edges of the fish. Holding a very long, sharp filleting knife so that 1 flat side of the blade is parallel to the cutting board, slice the salmon horizontally while steadying the top of the salmon with your other hand. When you have cut one sheet, lift it off the fillet and repeat the process a second and a third time, until you have 3 sheets (the blade may end up resting against the guides). Trim the salmon slices to 4 by 8 inches and reserve the trimmings for another use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43678,"Ham and Camembert Quiche 1 3/4 cups all-purpose flour, plus more, for dusting 2 tablespoons sugar 1/2 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold 4 teaspoons cider or white vinegar 1/3 cup ice water, plus more, if needed 1/4 cup thinly sliced chives 1 cup sliced Camembert cheese 3/4 cup chopped ham 1 1/4 cups half-and-half 3 large eggs Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh tarragon Arugula salad, for serving, optional Instructions: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour. Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes. Preheat the oven to 375 degrees F. Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling. Sprinkle the chives evenly into the crust, then top evenly with the Camembert and ham. Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Stir in the tarragon. Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. Place slices on serving plates with arugula salad if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43679,"Instant Pot Hummus 1 cup dried chickpeas (about 6 1/2 ounces), rinsed and drained 3 cloves garlic
1 dried bay leaf
Kosher salt
1/4 teaspoon ground cumin
1/4 cup fresh lemon juice (from about 1 large lemon)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/3 cup tahini, well stirred
Sweet or smoked paprika, for sprinkling
Sliced fresh vegetables and pita chips, for serving Instructions: Add the dried chickpeas, garlic, bay leaf, 2 teaspoons salt and 6 cups water to a 6- or 8- quart Instant Pot? multi-cooker. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 55 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.\u202f
Use a slotted spoon to transfer the chickpeas and garlic to a food processor, discarding the bay leaf. Add the cumin and 1/2 cup of the cooking liquid and blend until fairly smooth, about 2 minutes.
Add the lemon juice, olive oil and tahini and blend until very smooth, light and fluffy, adding additional cooking liquid as needed. Taste for seasoning and blend in additional salt as desired.
Transfer to a serving bowl, drizzle with more olive oil and sprinkle with paprika. Serve with sliced vegetables and pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43680,"Bellinis 1 cup sugar One 1-pound bag frozen peaches Zest of 1 lemon Champagne or sparkling wine, for serving Instructions: Make a simple syrup by adding the sugar and 1/2 cup water to a very small saucepan and heating over low heat until all of the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge. Grab the bag of frozen peaches and the lemon zest and add them to a blender with the cold simple syrup; blend until smooth. Place the blender pitcher in the fridge until you need it. To serve, pour some puree into a champagne flute and top off with very cold champagne or sparkling wine. ","[Prosecco, Cava, Brut Ros]" 43681,"Roasted Peppers with Capers and Olives with a Balsamic Vinaigrette 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 jar capers 1 (16 ounces) bottle whole roasted bell peppers 1 bottle olives Salt and pepper, to taste Instructions: In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 43682,"Chocolate Irish Cream Candies 1 cup heavy whipping cream 1 pound white chocolate, finely chopped 3 tablespoons Irish cream liqueur, such as Baileys 1 pound dark chocolate, chopped Instructions: Turn the heating pad covered with a kitchen towel onto high heat. In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the white chocolate. Stir until all of the chocolate is melted and then add the Irish cream liqueur and stir again. Pour into a piping bag and lay on the heating pad to keep warm. In a microwave-safe container, melt the dark chocolate on high in 30 second increments, stirring in between until the chocolate is completely melted. Pour the chocolate into the candy molds to coat and tip over to drain off the excess chocolate to create a chocolate shell. Place the molds in the freezer for 2 minutes to harden. Remove the molds from the freezer and fill just shy of the top with the white chocolate-Irish cream mixture. Reheat the left over dark chocolate in the microwave until melted and place in a piping bag. Pipe the dark chocolate over the top of the mold and shake or tap to level. Place the molds back into the freezer for 3 minutes. Turn over onto wax paper and pop out the candies from their molds. Store at room temperature. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 43683,"Fast Fry Steak with Sundried Tomato and Roasted Red Pepper Orzo and Mango Salad 1 unripe mango, peeled and cut into strips Juice of 1 lemon 1 teaspoon hot sauce (recommended: Sriracha) Pinch sugar Kosher salt and freshly ground black pepper 1 cup orzo, prepared according to package instructions 1 cup roasted red peppers, diced 1 cup sundried tomatoes packed in oil, drained and diced Zest of 1 lemon 1 clove garlic, pureed (very finely minced) Kosher salt and freshly ground black pepper 1/2 bunch fresh flat-leaf parsley, chopped 4 (1/2-pound) fast fry steaks (beef fillet), flattened with a mallet 1/4 cup all-purpose flour 1/2 bunch fresh sage, stemmed 1 tablespoon vegetable oil 2 tablespoons butter Kosher salt and freshly ground black pepper Instructions: For the salad: In a bowl toss together the mango strips, lemon juice, hot sauce, sugar, salt, and pepper. Cover the bowl with plastic wrap, and place in the refrigerator to marinate for 30 minutes. For the orzo: After the orzo has finished cooking, transfer the pasta to a bowl while it is still warm. Add the roasted red peppers, sundried tomatoes, lemon zest, and garlic to the bowl, and toss to combine. Season the orzo with salt, and pepper, to taste and incorporate the chopped parsley, just before serving. For the steak: Heat a cast-iron pan over high heat. Season the steaks with salt, and pepper, to taste. Add the flour to a plate and dredge the steaks, coating both sides in the flour and shaking off the excess. Melt the oil and butter in the pan, and add the sage. Lay the steaks in the hot pan and sear for 30 seconds on each side, and then remove the pan from the heat. Transfer the steaks to a warmed serving platter and serve with the orzo and mango salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 43684,"Prickly Pear Sangria One 750ml bottle Zinfandel One 750ml bottle Merlot One 750ml bottle Cabernet One 750ml bottle Beaujolais 1/2 cup brandy 1/2 cup tequila 2 quarts orange juice 1 cup lemon juice 1 cup lime juice 1 quart prickly pear cactus nectar Vanilla beans Cinnamon sticks Sugar Club soda, to taste (optional) Fresh fruit thinly sliced - Apples (red, green), oranges, melons, star fruit, lemons, limes, and strawberries Instructions: Blend wine, brandy, tequila, orange juice, lemon juice, pear cactus nectar, vanilla beans and cinnamon sticks. Add sugar, to taste. You may also add club soda, to taste, if you enjoy a more balanced body. Thoroughly chill all ingredients and combine with a melange of fresh fruit thinly sliced. Best if you let sit for 48 hours. ","[Zinfandel, Merlot, Cabernet, Beaujolais]" 43685,"Homemade Dry Rub for Everything 1 tablespoon plus 1 teaspoon kosher salt 1 tablespoon smoked paprika
2 teaspoons freshly ground black pepper
2 teaspoons packed light brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon sumac
1/4 teaspoon cayenne
Instructions: Stir together the salt, smoked paprika, pepper, brown sugar, garlic powder, onion powder, coriander, oregano, sumac and cayenne in a medium bowl until thoroughly combined. Store in an airtight container for up to 1 month. To use, sprinkle generously on a protein or vegetable of choice (about 1 tablespoon per pound), then cook as desired. This dry rub is best for roasting, grilling, pan searing and baking.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 43686,"Roasted Chicken with Pumpkin Seed Salsa 4 tablespoons extra-virgin olive oil 2 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander Kosher salt and freshly ground black pepper 1 Fresno cl or jalapeno, seeded if desired and finely diced 1/4 small red onion, finely diced One 5-pound chicken, cut into pieces (halve breasts crosswise if large) 1 cup pepitas (peeled pumpkin seeds) 1/2 cup fresh cilantro leaves 1 tablespoon fresh lime juice Serving suggestions: Mexican rice and black beans Instructions:

1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 43687,"Passover Fruit Crisp with Coco-Loconut Topping 3/4 cup matzo farfel 1/4 cup honey, heated in microwave 15 to 20 seconds 2 tablespoons sweet, unsalted butter, plus 1 stick (4 ounces) 1/2 cup matzo meal 1/2 cup ground almonds 2/3 cup packed brown sugar (dark or light) 1/4 teaspoon ground cinnamon, plus 1 to 2 teaspoons 1/4 teaspoon ground cloves 1-cup medium finely chopped walnuts 10 to 12 cups sliced fruit of choice-use favorite combo of peaches, nectarines, blueberries, blackberries, apples, rhubarb, cranberries, plums, and pears, cored and seeded 5 to 6 tablespoons potato starch 6 tablespoons sugar 1/2 teaspoon vanilla extract 1/2 teaspoon ground ginger Coco-loconut Topping, recipe follows 2 to 3 cans coconut milk, chilled in refrigerator overnight 3 to 5 teaspoons sugar 1 teaspoon vanilla Instructions: In a mixing bowl, toss farfel with heated honey. Melt 2 tablespoons of butter in frying pan, and add honey farfel mixture. Fry until browned.
   Mix matzo meal, ground almonds, brown sugar, 1/4 teaspoon ground cinnamon, ground cloves, and remaining butter in a food processor and pulse until clumpy crumbs form. Stir in walnuts and farfel/honey mixture and set topping aside until needed. Can be made 1 to 2 days ahead, covered and refrigerated.
   Preheat oven to 375 to 400 degrees F.
   Combine sliced fruit, potato starch, sugar, vanilla extract, and ground ginger in a large bowl and toss to coat. Transfer mixture to 8 by 8 by 2 inch baking dish (glass or other). Fruit should be generously mounded as volume shrinks during baking. Sprinkle topping over fruit mixture until covered.
   Bake until the crisp is bubbling in center, fruit is tender, and topping is golden brown, approximately 45 to 60 minutes. Let cool for 15 minutes.
   Spoon warm crisp into individual bowls and top with coco-loconut topping. Garnish each portion with mint sprig. Place a large bowl and whisk in freezer 15 minutes before beating topping. Open cans and carefully skim thick cream from the can. You can use a colander to drain liquid.
   Remove frozen bowl, add all ingredients, and then begin whisking. Whisk until thickened, and able to thickly coat the back of a spoon. Refrigerate covered until needed.
   ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 43688,"Seared Foie Gras and Savory Rosemary Waffle with Prune Armagnac Ice Cream, Caramelized Pineapple, and Veal Reduction 18 ounces Vanilla Flavored Creme Anglaise, chilled, recipe follows 4 ounces double cream 2 ounces armagnac 6 Prunes in Armagnac, diced, recipe follows 3 tablespoons syrup from the prunes 1 quart veal stock or poultry stock 1 pound Grade A foie gras 1 golden pineapple 1 ounce white sugar 6 wedges Rosemary Waffle, recipe follows 6 chervil sprigs Salt and pepper 8 ounces milk Half pod of vanilla 4 egg yolks 2 ounces sugar 2 pounds prunes 4 tea bags 12 ounces sugar 18 ounces armagnac 1/2 pound flour 1 teaspoon salt 1/2 ounce sugar 1 1/2 tablespoons baking powder 4 egg yolks 12 ounces milk 4 ounces butter, melted 4 egg whites, whipped to soft peaks 1/2 tablespoon chopped fresh rosemary leaves Instructions: For the ice cream: Pour the chilled vanilla custard into an ice cream maker and churn until thick but still just soft. At this point, add the double cream, the armagnac, diced prunes and their syrup. Continue to churn until thick, then transfer to a container and freeze until ready to use. For the fois gras: Reduce the veal or poultry stock down by 1/2 or until it obtains sauce consistency. Clean the foie gras and remove the veins. Cut the lobe into 2-ounce medallions and score the surface of the foie gras in an \x\ pattern. Season the medallions with salt and pepper and sear in a very hot pan until medium rare. Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with the white sugar. Saute the pineapple in a minimal amount of oil until the pineapple is golden brown. For presentation, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil sprig. Drizzle a little of the veal reduction around the plate and serve. Bring the milk to a boil. Split half a pod of vanilla, scraping out all the seeds into the milk. Whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of the spoon. Pass through a fine conical sieve. Serve hot or cold. Boil 3 pints water in a saucepan. Remove from heat and add the tea bags. Leave to infuse for 2 minutes, then add the prunes. Cover the pan. Make a syrup with the sugar and 4 ounces water, bring to a boil, leave to cool and refrigerate. The following day, strain the prunes and put them in a large glass jar, pouring the armagnac over. Add the cold syrup. Leave to macerate for a month in a cool place. Sift together the dry ingredients. Slowly whisk in the yolks, 1 at a time. Next, add the milk followed by the melted butter. After the egg whites have been whipped to soft peaks fold them into the batter. Finally add the chopped rosemary and the batter is ready for use in a waffle iron. ","[Chardonnay, Pinot Noir, Barolo, Riesling]" 43689,"Classic Glazed Ham 1 9- to 10-pound bone-in fully cooked smoked ham (butt or shank half) 2 tablespoons whole cloves (optional) 1 1/2 cups glaze of your choosing (recipes follow) 2 cups apple cider 1/2 cup apple jelly 1/2 cup maple syrup 1/4 cup whole-grain mustard 1/2 teaspoon ground allspice 1/4 teaspoon grated nutmeg 1 cup light brown sugar 3/4 cup Dijon mustard Grated zest and juice of 1 orange 2 teaspoons five-spice powder 1 tablespoon peanut oil 1 cup hoisin sauce 3 tablespoons honey 3 tablespoons rice vinegar 1 tablespoon soy sauce Grated zest and juice of 2 limes 8 thin slices ginger 2 cups unsweetened pineapple juice 1 cup apricot preserves 1/4 cup Dijon mustard Instructions: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Prepare the glaze of your choosing. For the Apple-Maple Glaze: Boil the apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; stir in the apple jelly, maple syrup, mustard, allspice and nutmeg. For the Mustard-Orange Glaze: Mix the brown sugar, mustard and orange zest and juice in a bowl. For the Hoisin-Spice Glaze: Toast the five-spice powder in a small saucepan over medium heat with the peanut oil, about 1 minute. Add the hoisin sauce, honey, rice vinegar, soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes. For the Pineapple-Apricot Glaze: Put the lime juice in a saucepan; add the ginger and pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, apricot preserves and mustard. Preheat the oven to 325? F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130? F, about 2 hours 30 minutes (about 15 minutes per pound). Increase the oven temperature to 425? F. Pour half of the glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43690,"Cucumber Mint Raita One 16-ounce container Greek yogurt
1/2 English cucumber, diced
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon honey
1/4 teaspoon ground cumin
Zest and juice of half a lemon
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper Instructions: Transfer the yogurt to a large glass mixing bowl. Whisk until smooth, about a minute. Fold in the cucumbers, mint, honey and cumin. Stir until completely incorporated. Finish with the lemon juice and salt and pepper to taste. Cover with plastic and chill until ready for use. Serve garnished with the lemon zest and mint. Can be made ahead of time and refrigerated in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 43691,"Carrot-Ginger Smoothie 1 cup fresh orange juice 1 cup fresh carrot juice 1 tablespoon minced fresh ginger 1 cup ice Instructions: Puree ingredients in a blender and enjoy! ","[Chardonnay, Riesling, Gewrztraminer]" 43692,"Brussels Sprout Latkes 1 cup sour cream 2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
4 large egg whites 1 tablespoon fresh lemon juice, plus lemon wedges for serving
4 cups (about 12 ounces) lightly packed finely shredded Brussels sprouts 1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup all-purpose or chickpea flour
Kosher salt and freshly ground black pepper
Crushed red pepper flakes Canola or vegetable oil, for frying
Instructions: For the balsamic Dijon sour cream: Stir together the sour cream, mustard, honey, vinegar and salt in a small bowl. Set aside. For the latkes: Whisk together the egg whites and lemon juice in a large bowl. Add the Brussels sprouts, onion and garlic and stir to combine. Stir in the flour, 3/4 teaspoon salt, some black pepper and a few pinches of red pepper flakes. Line a plate with paper towels. Heat a thin layer of oil in a large skillet over medium-high heat until shimmering. Scoop an eighth of the mixture (about 1/2 cup) into the skillet and use a spatula to pat it out into a flat pancake, about 1/2-inch thick. Cook until browned, 3 to 4 minutes on each side. Repeat with the remaining batter. Remove to the paper towels, sprinkle with salt and serve with the balsamic Dijon sour cream and lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 43693,"Live Shell Roasted Jumbo Day Boat Scallops 4 live day boat scallops 2 tablespoons sake 4 tablespoon dashi stock 1 teaspoon soy sauce 1/2 teaspoon chili oil (Rai-yu preferred) 1/2 teaspoon yuzu (Japanese citrus, can substitute lime) 1/2 teaspoon sesame oil 1/2 cup grated daikon radish 1 teaspoon Ponzu (citrus vinegar) 1/4 cup Garlic Chips, recipe follows 1 scallion, julienned very thinly 2 egg whites 1 1/2 cups salt 1/4 cup sliced garlic Vegetable oil Instructions: Remove the scallops from the shells using a dinner knife or a butter knife. Remove the intestines and innards and rinse off the sand, if any. Cut the scallops in half, lengthwise. Clean the deeper of the 4 scallop shells and set aside to be used for cooking the scallops in later. Best if cooked over Bincho charcoal (Japanese charcoal), but a conventional charcoal BBQ grill will do, or even a gas range at home. Place scallop shells over a medium fire, pour the sake, dashi and soy sauce carefully into the shells. When the sake comes to a light boil place scallop halves in the broth so they are not stacked, 2 scallop halves per shell. Cook for about 1 minute then flip over the scallops and add the chili oil, yuzu, and sesame oil and cook for an additional 1 minute, the scallops are best to serve medium rare to medium. Mix the daikon with the ponzu and set aside. Whip 2 egg whites then mix with 1 1/2 cups of salt to a solid consistency. Make 4 golf ball size balls and place in center of the serving dish. Remove shells with the scallops from the heat carefully. Place the shells on the balls and press down firmly, so that the shells do not move around on the plate. Garnish with a tiny pile of grated daikon mixed with ponzu and top off with garlic chips and julienned scallions. Heat 1/4-inch vegetable oil in a saute pan over medium heat. Add the garlic and lightly fry until golden brown. Remove to a paper towel lined plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 43694,"Carolina-Style Barbecue Chicken 1/2 cup yellow mustard 1/4 cup apple cider vinegar 1/4 cup packed light brown sugar 1 1/2 tablespoons mustard powder 2 teaspoons hot sauce 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds) Vegetable oil, for brushing 1 large tomato, sliced Prepared macaroni salad, for serving (optional) Instructions: Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.
Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 43695,"Grilled Steak With Barley Salad 1 1 1/4-to-1 1/2-pound boneless sirloin steak Kosher salt and freshly ground pepper 1 tablespoon Worcestershire sauce 3 tablespoons extra-virgin olive oil 1 cup quick-cooking barley 2 small carrots, sliced 2 stalks celery, halved lengthwise and sliced 2 cups baby spinach 3 ounces button mushrooms, stems removed, caps thinly sliced (about 1 cup) 4 scallions, thinly sliced 1 teaspoon finely grated lemon zest, plus the juice of 1 lemon 2 teaspoons whole-grain or dijon mustard Instructions: Preheat a grill to high. Pierce the steak in a few spots with a fork and season with salt and pepper. Mix the Worcestershire sauce and 1 tablespoon olive oil in a large bowl; add the steak and turn to coat. Grill the steak until marked on both sides and a thermometer inserted sideways into the center registers 125 degrees F, about 7 minutes per side. Transfer to a cutting board and let rest 5 to 10 minutes. Meanwhile, cook the barley as the label directs, then remove from the heat. Stir in the carrots, celery, spinach, mushrooms and scallions; cover and set aside. Whisk the lemon zest and juice, the mustard and the remaining 2 tablespoons olive oil in a bowl. Add the barley mixture and toss. Season with salt and pepper. Thinly slice the steak against the grain and season with salt and pepper. Divide among plates and serve with the barley salad. Per serving: Calories 436; Fat 17 g (Saturated 4 g); Cholesterol 58 mg; Sodium 358 mg; Carbohydrate 37 g; Fiber 6 g; Protein 36 g ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 43696,"Ulrika's Mother's Meatballs 1 baking potato, like russet, boiled, peeled, and grated 1/2 cup minced onion 3/4 cup whole milk Salt and freshly ground black pepper Pinch ground allspice 1 pound ground beef chuck 4 ounces butter Instructions: Mix potato, onion, and milk with the spices and set aside for 10 minutes. Add the meat and mix well. Fry a test meatball to make sure that the flavor is perfect. If not, add more salt, pepper, or spices. Roll small meatballs and place them on a wet plate. Fry them in butter until golden brown. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 43697,"Luqaimat 2 cups all-purpose flour 3 tablespoons cornstarch 2 teaspoons sugar 1 teaspoon instant yeast 1/4 teaspoon ground cardamom Fine salt Vegetable oil for frying, plus more for greasing the measuring spoon 1 cup date syrup 2 tablespoons sesame seeds Instructions: Mix the flour, cornstarch, sugar, yeast, cardamom and 1/4 teaspoon salt in a large bowl. Add 1 1/4 cups lukewarm water and stir to combine. You should have a thick batter. Cover with plastic wrap and let sit in a draft-free place (such as an oven turned off) until almost doubled in size, about 1 hour. Fill a large saucepan one-third of the way with vegetable oil and heat over medium heat until shimmering and about 350 degrees F. Uncover the batter and give it a good stir. Dip a 1/2 tablespoon measuring spoon in cold oil, scoop the batter and carefully drop it in the oil. Repeat, dipping the spoon in cold oil after every drop, and fry 6 to 8 doughnuts at a time over medium heat, stirring constantly for even browning, until golden brown, about 2 minutes. Using a slotted spoon, transfer each batch of doughnuts directly from the oil to the date syrup in a large bowl and give it a good toss until coated all over. Place the luqaimat on a platter and sprinkle with sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43698,"Grilled New Zealand Lamb Rack 1 tablespoon black peppercorns, plus ground pepper 1/4 cup Dijon mustard 1/4 cup soy sauce 1/2 cup red wine 2 sprigs thyme 1/4 cup finely chopped garlic 1/2 cup canola oil 2 lamb racks, about 1 pound each, chine bone removed 2 tablespoons chopped chives, for garnish Instructions: In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing. ","[Syrah, Malbec, Tempranillo, Barolo]" 43699,"Strozzapreti 5 1/4 ounces spinach 8 3/4 ounces ricotta cheese 1 3/4 ounces Parmesan, plus extra for sprinkling 5 1/4 ounces flour Salt Pepper Tomato sauce, homemade or store-bought Instructions: Preheat the oven to 375 degrees F. Blanch the spinach in water. Drain and chop. Mix the ricotta cheese with the spinach. Add the Parmesan and the flour. Mix well. Add a pinch of salt and pepper. Take 1 tablespoon full of the ricotta mixture and form small balls with your hand (about 1/2 inch.) Place in a casserole dish. Add some tomato sauce over the ricotta-spinach balls. Sprinkle some Parmesan over and cook for 10 minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 43700,"Cream Cheese and Scallion Scrambled Eggs 3 tablespoons unsalted butter 2/3 cup minced scallions 8 large eggs 4 ounces cream cheese, cut into bits and softened Salt and freshly ground pepper, to taste Snipped chives or thinly sliced scallions tops for garnish Instructions: In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43701,"Roast Turkey with Mustard-Maple Glaze 1 1/2 cups dark pure maple syrup 2 heaping tablespoons Dijon mustard 2 heaping tablespoons prepared horseradish, drained 1 tablespoon ancho cl powder Kosher salt and freshly ground pepper 1 17-pound fresh turkey, patted dry (neck and giblets removed) Kosher salt and freshly ground pepper 10 tablespoons unsalted butter, slightly softened 12 cups homemade chicken stock 3 large carrots, cut into 2-inch pieces 3 large stalks celery, cut into 2-inch pieces 2 large onions, quartered 1 stick unsalted butter 7 tablespoons all-purpose flour Splash of dry white wine (optional) 1/4 cup chopped mixed fresh herbs (such as sage, parsley and tarragon) Kosher salt and freshly ground pepper Instructions: Make the glaze: Whisk the maple syrup, mustard, horseradish and cl powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.) Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450? F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat. Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350? F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155?, about 1 hour. After the turkey reaches 155? F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165? F, about 20 more minutes.
Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid. Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper. Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43702,"Yukon Gold Colcannon with Sauteed Kale and Cabbage and Bacon Butter 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, cut into pieces 2 cups whole milk or 1 1/2 cups milk plus 1/2 cup heavy cream, plus more as needed 6 slices bacon thick-cut bacon, cut into 1/2-inch dice 1 to 2 tablespoons canola oil 1 clove garlic, thinly sliced 1 teaspoon mustard seeds, optional 1/8 teaspoon red cl flakes 8 ounces coarsely chopped kale, rinsed well and slightly damp 1/2 head Napa cabbage, thinly shredded 1 teaspoon sugar 2 tablespoons apple cider vinegar 1 stick (8 tablespoons) unsalted butter, slightly softened 2 teaspoons whole-grain mustard Kosher salt and freshly ground black pepper 2 green onions, green and pale-green parts only, thinly sliced Instructions: For the colcannon: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain well, then return to the pan. While the potatoes are cooking, combine the butter and milk in a small saucepan and bring to a simmer over low heat. Add to the potatoes and mash until smooth, adding more milk as needed. Season well with salt and pepper. Cover and keep warm. Place a large saute pan over medium heat. Add the bacon and cook, stirring occasionally, until rendered and crisp, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside for the bacon butter. Remove 1 tablespoon of the bacon fat from the pan; reserve this separately for the bacon butter. Add a tablespoon or two of canola oil to the pan, depending on how much bacon fat remains. Heat until the oil begins to shimmer. Add the garlic, mustard seeds if using, and cl flakes; cook for 1 minute. Increase the heat to high, add the kale and cabbage, in batches if needed, a splash of water and some salt and pepper. Cook until the greens begin to wilt, tossing constantly at first, about 5 minutes. Continue cooking, stirring occasionally, until crisp-tender, about 5 minutes longer. Add the sugar and vinegar; cook for another 2 minutes. For the bacon butter: While the greens are cooking, combine the butter, reserved bacon fat, mustard and 1/4 teaspoon each salt and pepper in a bowl. Mix until smooth. Fold in the reserved bacon and the green onions. (See Cook's Note.) Finish the colcannon: Combine the mashed potatoes and the sauteed greens in a bowl. Transfer to a casserole dish and top with a few dollops of bacon butter. Place in a warm oven (200 degrees F) until the butter begins to melt, about 5 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 43703,"Fried Couscous Salad 2 cups low-sodium chicken broth 1/2 teaspoon kosher salt 1 (10-ounce) box (1 1/4 cups) couscous (recommended: Near East) 1/4 cup extra-virgin olive oil 2 cloves garlic, peeled and crushed 4 ounces ricotta salata cheese, cut into 1/2-inch pieces 1 small or 1/2 large cucumber, peeled, seeded, and cut into 1/2-inch pieces 1/4 cup sun-dried tomatoes, chopped 1/4 cup grated Parmesan 1/4 cup chopped fresh basil leaves 1/4 cup extra-virgin olive oil Zest and juice from 1/2 large lemon 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the couscous: In a medium saucepan, bring the chicken broth and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover until the liquid had been absorbed and the couscous is tender, 5 to 6 minutes. Using a fork, fluff the couscous and break up any lumps. In a large, nonstick skillet heat 1/4 cup oil over medium heat. Add the garlic and cook until golden, 1 to 2 minutes. Remove the garlic and discard. Increase the heat to high and add the couscous. Cook, stirring constantly, for 6 minutes. Continue to cook the couscous, stirring every 5 minutes, until toasted, about 25 minutes. Transfer the couscous to a large serving bowl and cool for 5 minutes. Add the ricotta salata, cucumber, sun-dried tomatoes, Parmesan, and basil. For the dressing: In a small bowl, whisk together the oil, lemon juice, lemon zest, salt, and pepper until smooth. Pour the dressing over the salad and toss until the couscous is coated. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 43704,"No-Churn King Cake Ice Cream Six 1-ounce Hawaiian sweet rolls, split in half 4 tablespoons unsalted butter, melted 2 tablespoons purple sanding sugar 2 tablespoons gold or yellow sanding sugar 2 tablespoons green sanding sugar One 14-ounce can sweetened condensed milk 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon Pinch fine salt 2 cups cold heavy cream 1 sour gummy kid, such as Sour Patch Kid Instructions: Put a 9-by-5-by-3-inch metal loaf pan in the freezer to chill. Preheat the oven to 350 degrees F.
Put the rolls on a baking sheet and brush the cut sides with the butter. Sprinkle 4 halves with 1 tablespoon of the purple sugar, 4 halves with 1 tablespoon of the gold sugar and the remaining 4 halves with 1 tablespoon of the green sugar. Bake until golden around the edges, about 10 minutes. Let cool completely, then cut into 1-inch cubes.
Whisk together the condensed milk, vanilla, cinnamon and salt in a large bowl; set aside. Whip the cream in a large bowl with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Gently fold in the bread cubes and sour gummy kid. Pour into the chilled loaf pan and top with the remaining purple, gold and green sugar. Freeze, covered, until solid and scoopable, about 5 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 43705,"Pickle Dip Fried Bologna Sandwiches Unsalted butter 2 slices Texas toast
3 slices bologna
Pickle Dip, recipe follows Handful of shredded iceberg lettuce
Handful of kettle chips
1 cup aged Havarti cheese, shredded 4 ounces cream cheese, softened
1/4 cup ranch dressing
2 tablespoons sriracha
1 tablespoon fresh chopped dill
1 tablespoon pickle brine (taste it and if it\u2019s very salty, reduce this amount)
2 whole kosher dill pickles, quartered and chopped Instructions: Melt a nice layer of butter in a medium pan over medium heat. Toast the bread on each side until golden, smooshing it slightly so that it gets a good amount of butter. Transfer to a wire rack or tent them against each other to cool and get crisp. Add the bologna to the pan and cook on both sides until browned. Spread each slice of bread with a layer of Pickle Dip. Top one slice with lettuce and then the bologna and then the chips and then top with the other slice of bread. Stir together the Havarti, cream cheese, ranch dressing, sriracha, dill, pickle brine, and pickles in a medium bowl. (If you\u2019d like to serve this as a dip and not as a spread, thin it with another 1/4 to 1/2 cup of ranch dressing.) ","[Chardonnay, Riesling, Gouda, Chenin Blanc]" 43706,"Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted 1 red bell pepper, split and seeded 1 pound chicken breast tenders 1 teaspoon poultry seasoning, 1/3 palm full 1 teaspoon cumin, 1/3 palm full Salt and pepper 1 small to medium zucchini, small dice 1 medium yellow skinned onion, chopped 3 cloves garlic, chopped 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market 1 can stewed tomatoes, 28 ounces 1 can tomato sauce, 8 ounces 3 cups chicken stock, available in re-sealable paper containers on soup aisle 4 cups blue corn tortilla chips, broken up into large pieces 1 cup shredded cheddar or pepper Jack cheese 1/2 cup sour cream 1/4 red raw onion, chopped 2 to 3 tablespoons chopped cilantro or parsley leaves 1 ripe avocado, diced and dressed with the juice of 1/2 lemon Instructions: Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 43707,"Pineapple in Port with Fresh Chopped Mint: Ananas em Porto com Hortela Picada 1 large ripe pineapple (3 3/4 to 4 pounds) 3 tablespoons fine ruby Port 1/4 cup freshly minced mint leaves Instructions: Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel. Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4-inch thick, making small fan-shaped pieces. Place the pineapple fans in a large non-metallic bowl, add the Port, and toss to mix. Cover and chill 3 to 4 hours. Add the mint, toss again, and chill 30 minutes long. To serve, spoon into stemmed goblets and if you like, sprig with fresh mint. ","[Tawny Port, Moscato, Vinho Verde]" 43708,"Watercress Sandwiches 1 small bunch watercress, stems removed 6 slices white bread Butter to taste Instructions: Repeat process as above, replacing cucumber with watercress.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 43709,"Old-Fashioned Potato Salad 6 eggs 4 celery stalks 10 pounds russet potatoes 3 teaspoons salt 2 tablespoons prepared mustard 3 tablespoons dill relish 5 tablespoons real mayonnaise Freshly ground black pepper Instructions: In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs. Dice the celery stalks, and place to the side with eggs. In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoes cool and then peel. In a large bowl crumble or mash potatoes. Add all remaining ingredients, including the eggs and celery, and mix. Serve immediately, or refrigerate until serving time. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43710,"Black-and-White Cupcakes with Cream Cheese Frosting 1 1/2 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 2/3 cup granulated sugar 1 1/2 sticks (12 tablespoons) unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 2 tablespoons unsweetened cocoa powder 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons pure vanilla extract 1 teaspoon lemon juice 4 cups confectioners' sugar Instructions: Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners. Whisk together the flour, baking powder and salt in a medium bowl. Set aside. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla, mixing until combined. Reduce the mixer speed to low and add half of the flour mixture, mixing until just combined. Add the milk, mixing until combined, and then the remaining flour mixture, mixing until just incorporated. Transfer one-third of the batter (about 1 cup) to a small bowl and stir in the cocoa powder. Alternate dropping spoonfuls of each batter into each cupcake liner, using a larger spoon for the white batter and a smaller spoon for the chocolate batter. Swirl the batters with an offset spatula or a skewer. Bake until a toothpick inserted in the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool completely. Beat together the cream cheese and butter using an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until well combined. Transfer the frosting to a piping bag or a resealable plastic bag and pipe the frosting onto the tops of the cupcakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 43711,"Grilled Chicken and Sweet Potatoes with Strawberry Salsa 4 small sweet potatoes 2 tablespoons extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 3 skinless, boneless chicken breasts (about 8 ounces each) 1 teaspoon ancho cl powder 1/2 teaspoon ground cumin 8 strawberries, finely chopped 1 yellow bell pepper, finely chopped 1 jalapeno pepper, finely chopped (leave in some seeds for heat) 2 scallions, chopped 1/2 cup chopped fresh cilantro Juice of 1 lime, plus wedges for serving Instructions: Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the cl powder, cumin and a big pinch each of salt and pepper. Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy. Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken. Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 43712,"Ocean Cookies 2 3/4 cups all-purpose flour (see Cook's Note), plus more for dusting 1/2 teaspoon baking powder 1/2 teaspoon fine salt 2 sticks (1 cup) unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 15 to 18 mini round chocolate-peppermint candies, such as Mini York Peppermint Patties Blue, green and teal food coloring drops, for decorating Blue sanding sugar, for decorating Pearl sugar, for decorating 2 pounds (2 boxes) confectioners' sugar 2 large pasteurized egg whites (see Cook's Note) 6 tablespoons milk, plus more as needed 2 teaspoons pure vanilla extract Pinch fine salt Instructions: For the cookies: Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla and beat until combined, about 2 minutes. Add the flour mixture and beat on low speed just until the dough comes together in a smooth mass, 1 to 2 minutes. Wrap the dough in plastic wrap and flatten into a disk. Refrigerate until firm but still malleable, about 1 hour. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment.
Cut the dough in half. Roll one half on a lightly floured surface to between 1/8 and 1/4 inch thick. Use a 2 1/2-inch cutter to cut as many rounds as you can. Transfer to the baking sheets, spacing about 1 inch apart. Repeat with the other piece of dough. Gather the scraps together and roll once more to get additional rounds, if desired. You should get about 30 to 34 cookies. (If the dough softens too much while rolling or rerolling, chill it for 15 minutes before proceeding.) Bake 2 pans of the cookies, rotating the sheets halfway through, until golden on the bottoms and edges, 10 to 12 minutes. Transfer the sheets to wire racks and let the cookies cool completely. (They will crisp as they cool.). Repeat with the last pan of cookies.
While the cookies cool, make the shark fins. Cut the chocolate-peppermint candies in half with a paring knife. Use a small round cutter to cut a wedge from the right side of each candy to make the inner curve of a shark fin (see Cook's Note). Set aside.
For the icing: Beat the confectioners' sugar, egg whites, milk, vanilla and salt in a large bowl with an electric mixer on medium-high speed until thick and glossy, about 2 minutes, adding 1 to 2 tablespoons more milk as needed until the icing thickly coats a spoon and drops down in large drizzles.
Transfer a little of the icing to each of 3 small bowls (3 to 4 tablespoons per bowl). Tint the remaining icing with 3 or 4 drops of blue food coloring. Leave one small bowl white, tint the second bowl teal and the final one green. Spread the blue icing about 1/2 inch thick on a rimmed baking sheet. Working quickly so the icing doesn\u2019t harden, drizzle a little more than half of the icing from each of the small bowls over the top. Place as many cookies as will fit (about half) face down into the icing. Give the cookies a quarter turn before removing to facilitate swirling. Let the excess icing drip back onto the sheet. Place the cookies icing-side up on racks as you finish them. Drizzle the remaining small bowls of icing over the blue again and repeat with remaining plain cookies. Sprinkle the cookies while the icing is still wet with blue sanding sugar and pearl sugar, then stick a shark fin in the middle of each. Let the icing set before serving, at least 1 hour.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 43713,"Red Tomato Salsa 2 tablespoons vegetable oil 1 medium onion, thinly sliced 4 cups diced canned Italian plum tomatoes 1 cup tomato juice 2 garlic cloves, peeled 1 large jalapeno cl, stemmed and seeded if desired 1 teaspoon salt Instructions: In medium skillet heat oil over medium heat. Add onions and cook until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
Add remaining ingredients, except salt, and puree until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon. Pour into a saucepan, and add the salt. Bring to a boil, reduce heat, and simmer uncovered for about 20 minutes. Adjust the seasonings if desired. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 43714,"No-Bake Cereal Haystacks 3 cups cornflake cereal 1/3 cup packed light brown sugar 1/4 cup light corn syrup 1/4 cup heavy cream 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 1/2 teaspoon ground nutmeg Pinch of kosher salt Nonpareils, for decorating Instructions: Put the cereal in a large bowl. Combine the brown sugar, corn syrup, heavy cream and butter in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium and whisk until smooth. Continue cooking, whisking occasionally, until the mixture thickens and starts to pull away from the sides of the pan, 5 to 6 minutes (it should register 230 degrees F on a candy thermometer). Remove from the heat and whisk in the vanilla, nutmeg and salt. Immediately pour the caramel over the cereal and stir with a rubber spatula until evenly coated. Scoop heaping tablespoonfuls of the cereal mixture onto an ungreased baking sheet. Let cool slightly, then use your fingers to gently form each into a mound or pyramid shape; sprinkle with nonpareils. Let cool completely. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 43715,"\Lucky Seven\ (Healthy 7 Layer Dip) 2 cans black beans, rinsed and drained 4 green onions, white part only (optional) 3 large avocados 1/2 lemon, juiced 1 teaspoon salt 1 small jalapeno, seeded and chopped (optional)